Vegetable Stems Soup

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 8-10 stems of spinach leaves
  • 4-5 tender stalks of the leaves just below cauliflower
  • 2-3 stems of coriander leaves
  • 1 small sprig spring onion
  • 1 stalk of celery
  • 1/2" ginger, peeled and crushed
  • 1 clove garlic, crushed
  • 1 tbsp - corn flour
  • 1/4 dried red chilli, crushed
  • 1/2 tsp - sugar
  • salt to taste
  • 1/2 tsp - soya sauce
  • 1/2 tsp - oil or butter
  • 2.5 cups - water.

How to Make Vegetable Stems Soup

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