Yummy and healthy soup
Corn spinach soup is so light and healthy for all age group people. I made this yummy soup in about 20 minutes. Sweet corn kernels and spinach are the main ingredients, with onions and mild spices rounding out the recipe. My family enjoys sipping this colorful and yummy chowder. It certainly warms them up on a cold winter evening!
Not only is this soup delicious, but it is also nutritious, too, as corn and spinach are known to have many nutrients.
Introduction for corn spinach soup –
Treasure house of vitamins and minerals, spinach must be included in the week’s menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Ingredients for corn spinach soup –
- Spinach blanched and chopped 1/2 cup
- Corn kernels boiled 3/4 cup
- Oil 2 teaspoons
- Garlic finely chopped 1 tablespoon
- Vegetable stock 3 cups
- Salt to taste
- White pepper powder to taste
- Cornflour slurry 2-3 tablespoons
Heat oil in a non-stick pan. Add garlic and sauté well.
Add corn kernels and mix well. Add stock, stir to mix and bring to a boil.
Add salt, pepper powder and cornflour slurry, mix well and cook for 3-4 minutes. Add spinach, mix and let the mixture come to a boil.
Serve piping hot. You can also squeeze few drops of lemon on it.
Also learn how to make Broccoli soup at home!
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