Spinach Corn Soup

Name: Spinach Corn Soup
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 10-15 spinach leaves wahed; 1/2 cup corn kernels boiled; To taste salt; 7-8 garlic cloves finely chopped; 2 tbsp corn flour mixed with 1/2 cup water; 1 tsp oil; 1 tsp butter; 1 tsp sugar; 2 cups water; 1 tsp pepper powder

Pratima Mohanty @cook_13984189

#GA4#week16#key word_palak soup.
Spinach (Palak) Corn Soup is one of the tasty and healthy vegan soups prepared mainly from the combination of spinach and corns. It tastes best when served piping hot topped with fried noodles.

Pratima Mohanty @cook_13984189

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Ingredients

10-15 minutes

4 servings

10-15spinach leaves wahed
1/2 cupcorn kernels boiled
To taste salt
7-8garlic cloves finely chopped
2 tbspcorn flour mixed with 1/2 cup water
1 tspoil
1 tspbutter
1 tspsugar
2 cupswater
1 tsppepper powder

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Steps

10-15 minutes

1

Heat 2 cups water with salt in a pan.
2

Add spinach leaves to the boiling water and let them remain for 2 minutes.
3

Remove them from the hot water and add to the ice water in order to retain the green colour.
4

Heat oil and butter in another pan. Add chopped garlic and fry till the garlic is light browned. Next add blanched spinach having been chopped, boiled corn kernels and mix them well. Add salt to taste.
5

Add 2 cups water with 1 tsp sugar and let it come to boil.
6

Add corn flour mixture and stir well. Cook till the mixture thickens.
7

Finally add the pepper powder. Turn off the flame.
8

Serve spinach corn soup piping hot topped with fried noodles.