Babycorn soup with wild garden greens

All the beautiful greens for this recipe came from my kitchen garden. Need: 

1. Baby corns 250 gms - roughly chopped up

2. Green chilis - 2 chopped

3. Basil & Cilantro - a handful of each

4. Fennel tips - a few strands

5. Other wild greens - I picked 2 broccoli leaves, 2 pumpkin greens, a few strands of garlic greens and watercress, wood sorrels, 2 leaves of Indian borage

6. 2 onions - roughly chopped

7. Garlic - minced about 1 tbsp

8. Sugar, salt and ground black pepper to taste

9. Water - 4 cups

10. Butter - as per your liking

Method:

1. Saute the garlic in olive oil or butter, add onions and caramelize with a little brown sugar.

2. Add the green chili and tomatoes. Mix.

3. Now add the baby corns, water, and salt; cover and bring to a boil.

4. Turn off heat, add the greens, mix, cover and leave for 10 minutes.

5. Blend this whole thing well and transfer back to the pot.

6. Bring to a boil just before serving, add the pepper, and garnish with a sprig of cilantro and serve.