1. Dice spring onion bulbs roughly.
2. Chop the oregano, tulsi and spring onions into small pieces (Reserve some for garnish).
3. Take a tsp of butter in a pan and fry the spring onion bulbs until golden brown.
4. Now add the chopped herbs and fry for a min.
5. Add half a cup of vegetable stock and cook the herbs by closing the pan with a lid.
6. Once the herbs are cooked, allow it to cool for a while.
7. Then grind the it into a smooth paste.
8. Take the ground paste in a vessel and add the remaining vegetable stock, salt and sugar to it and allow it to boil.
9. Simmer the stove, mix corn flour in half cup of milk and add it to the soup.
10. Let it boil for few more mins.
11. Sprinkle pepper and the reserved herbs before serving.
12. Enjoy a hot cup of herbal soup.

Recipe courtesy: 4th sense cooking