n n Blanch (half cook) the Spinach, Coriander & mint leaves with 350ml water & keep asiden n Blanch (half cook) cereals - Toor Dal, Moong Dal, Masoor Dal, Channa Dal adding 500ml water.n n Saute Carrot, Onions, Leeks , pepper corn, bay leaves & Celery on low heatn n Grind Blanched Cereals, Leafy vegetables.n n Add to the Saute pan, and after 5 min add milk and stir it well and take off the heat.n n Grind and strain the soupn n Add salt & pepper to taste & top with parsley.nn