Vegetable Stems Soup Recipe

Name: Vegetable Stems Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 sprigs spinach leaves (palak); 5 stalks of the leaves just below cauliflower; 2 -3 sprigs coriander leaves; 1 bunch spring onion; 1 stalk celery; 1 piece ginger, peeled and crushed; 1 clove garlic, crushed; 1 tablespoon cornflour; 14 dried red chili, crushed; ½ teaspoon sugar; salt; ½ teaspoon soya sauce; ½ teaspoon oil or ½ teaspoon butter; 2 ½ cups water

Servings: persons

10 sprigs spinach leaves (palak)
5 stalks of the leaves just below cauliflower
2 -3 sprigs coriander leaves
1 bunch spring onion
1 stalk celery
1 piece ginger, peeled and crushed
1 clove garlic, crushed
1 tablespoon cornflour
14 dried red chili, crushed
½ teaspoon sugar
salt
½ teaspoon soya sauce
½ teaspoon oil or ½ teaspoon butter
2 ½ cups water

1
Clean any fibrous threads from the stems.
2
Chop the vegetables into thin slanted slivers.
3
Heat oil in a pan.
4
Add ginger and garlic.
5
Saute for a minute.
6
Add vegetables.
7
Stir fry till tender.
8
Add water and bring to a boil.
9
Mix cornflour in 1/2 cup cold water.
10
Add to soup, stirring continuously till it comes back to a boil.
11
Add the chilli, sugar, salt, soya sauce and boil till thickened like cornsoup.
12
Serve fresh and piping hot.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 sprigs spinach leaves (palak), 5 stalks of the leaves just below cauliflower, 2 -3 sprigs coriander leaves, 1 bunch spring onion, and more.

Yes, Vegetable Stems Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Stems Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions