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Spinach and Coriander Stem Soup

By Executive Chef Elangovan Shanmugam

  • Heat the Oil in a pan and fry onions and garlic to a golden brown colour
  • Add the rest of the ingredients except lime juice
  • Add a cup of water and bring the mixture to a boil. Boil until the stems are soft
  • Remove from heat and let it cool before blending to a soft texture
  • Boil the blended mixture for about 5 minutes
  • Add Lemon juice and serve it

Health Tip: Spinach is rich in immune-boosting antioxidants


  • Spinach and Coriander stem - 1/2 cup each
  • Lemon juice - 4 tsps
  • Turmeric - 1/2 tsp
  • Onions diced - 1
  • Garlic cloves - 3
  • Water - 1 cup
  • Oil - 1 tsp
  • Salt and Pepper as needed