Vegetable Stems Soup

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.

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Nutrient	Quantity
Total fats	2.8252 g
Protein	11.3642 g
Carbohydrates	32.5011 g
Energy	172.1995 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.09 g
Water	1148.552 g
Aspartic acid	1.0801 g
Calcium, Ca	218.8654 mg
Lutein + zeaxanthin	192.4891 g
Fiber, total dietary	12.0312 g
Fatty acids, total saturated 22:0	0.0107 g
Carotene, beta	177.1219 g
Niacin	3.096 mg
Vitamin A, RAE	14.53 g
Arginine	0.5587 g
Riboflavin	0.3742 mg
Fatty acids, total polyunsaturated 15:0	0.0107 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0802 g
Fatty acids, total saturated 20:1	0.0017 g
Glutamic acid	1.5582 g
Sodium, Na	226.0493 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0202 g
Total lipid (fat)	2.8252 g
Manganese, Mn	0.9843 mg
Fructose	5.4263 g
Proline	0.4153 g
Fatty acids, total saturated 16:0	0.6315 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0696 g
Sucrose	2.3326 g
Choline, total	241.6902 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.016 g
Sugars, total	13.4289 g
Serine	0.5035 g
Fatty acids, total saturated 10:0	0.0964 g
Fatty acids, total saturated 18:0	0.1014 g
Vitamin B-6	1.0765 mg
Selenium, Se	3.8959 g
Ash	5.1415 g
Fatty acids, total saturated 18:1 undifferentiated	0.6122 g
Pantothenic acid	3.7627 mg
Phenylalanine	0.3902 g
Copper, Cu	0.3231 mg
Betaine	0.064 mg
Thiamin	0.3196 mg
Methionine	0.1274 g
Iron, Fe	2.5053 mg
Carbohydrate, by difference	32.5011 g
Phosphorus, P	274.5089 mg
Folate, total	330.7097 g
Tocopherol, gamma	1.07 mg
Alanine	0.6632 g
Valine	0.7204 g
Fatty acids, total saturated 18:2 undifferentiated	0.6613 g
Glycine	0.4303 g
Carotene, alpha	0.2812 g
Glucose (dextrose)	5.285 g
Fatty acids, total saturated 14:0	0.0036 g
Zinc, Zn	1.6812 mg
Isoleucine	0.4193 g
Fatty acids, total polyunsaturated	0.7518 g
Fatty acids, total saturated 14:1	0.0107 g
Leucine	0.6317 g
Tocotrienol, alpha	0.0064 mg
Vitamin A, IU	296.7425 IU
Folate, DFE	330.7097 g
Tryptophan	0.1248 g
Vitamin C, total ascorbic acid	261.9127 mg
Phytosterols	100.14 mg
Fatty acids, total polyunsaturated 16:1 c	0.016 g
Galactose	0.3072 g
Fatty acids, total polyunsaturated 18:1 c	0.1445 g
Fatty acids, total saturated 20:0	0.016 g
Tyrosine	0.2999 g
Vitamin K (phylloquinone)	101.8374 g
Fatty acids, total saturated	0.8934 g
Histidine	0.3241 g
Fatty acids, total monounsaturated	0.6561 g
Threonine	0.4432 g
Folate, food	330.7097 g
Fatty acids, total polyunsaturated 17:0	0.0054 g
Fatty acids, total polyunsaturated 24:0	0.0107 g
Cryptoxanthin, beta	0.3125 g
Vitamin E (alpha-tocopherol)	0.6086 mg
Magnesium, Mg	102.5157 mg
Lysine	1.2015 g
Potassium, K	1791.6126 mg
Fatty acids, total polyunsaturated 24:1 c	0.0107 g
Cystine	0.1209 g
Fluoride, F	7.91 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 teaspoon	9.177	2.2954	0
Salt	0	0	0	0
Ginger	1 piece	0	0	0
Butter	0.5 teaspoon	14.25	0.6548	1.2
Garlic	1 clove	4.47	0.9918	0.015
Cauliflower	5	133.75	26.5895	1.498
Cornflour	1 tablespoon	0	0	0
Spring onion	1 bunch	0	0	0
Celery	1 stalk	10.24	1.9008	0.1088
Water	2.5 cups	0	0	0
Soya Sauce	0.5 teaspoon	0	0	0
Red Chili	0.25	0.3125	0.0688	0.0034
spinach leaf	10 sprigs	0	0	0
coriander leaf	2	0	0	0