Ingredients:

• 8-10 stems – Spinach leaves
• 4-5- tender stalks of the leaves just below Cauliflower
• 2-3 stems -coriander leaves
• 1- small sprig Spring onion
• 1 stalk – Celery
• 1/2 inch- Ginger peeled and crushed
• 1 -clove Garlic crushed
• 1 tbsp Corn flour
• 1/4- Dried red chilli crushed
• 1/2 tsp. -sugar
• salt
• pepper
• 1/2 tsp. -oil or Butter
• 2.5 cups- water

Method:

1. Clean any fibrous threads from the stems.
2. Chop the vegetables into thin slanted slivers.
3. Heat oil in a pan. Add ginger garlic.
4. Saute for a minute. Add vegetables.
5. Stir-fry till tender. Add water and bring to a boil.
6. Mix corn flour in 1/2 cup cold water.
7. Add to soup, stirring continuously till it comes back to a boil.
8. Add the chilli, sugar, salt, pepper and boil till thickened like corn soup.
9. Serve fresh and piping hot.

Recipe courtesy of Saroj Kering