- Boil 2 cups water in a wok.Add 1 tsp salt to the water while boiling.Blanch the spinach leaves in it for 1 minute.Immediately strain out the leaves from hot water and immerse them in cold water with ice cubes to retain its colour and to stop further cooking.
- Chop the leaves finely and set aside.Heat butter in a wok. Sprinkle minced garlic and lightly fry.Add the corn and toss for few minutes.
- Add 3 cups water to the corn and boil for 5 minutes.Add chilli sauce,salt and sugar to taste,ajinomoto,black pepper powder and the cornflour slurry.Boil till soup thickens.Now add chopped coriander and blanched and chopped spinach.Boil few minutes to get desired consistency. Garnish with grated cheese and serve hot in breakfast or as an appetizer at parties with toasted garlic bread.
A healthy soup recipe
Spinach and sweet corn soup
#myrecipe
By Priyanshi Kanthed
May, 31st
600
Servings
2 persons
Cook Time
20 minutes
Ingredients
10
- 12
Ingredients
- 1 cup Sweet Corn Kernels
- 15-20 spinach leaves
- 3 tbsp coriander chopped
- 1 tbsp garlic minced
- 2-3 tbsp cornflour slurry
- 3 cups water
- To taste salt
- 1/2 tsp sugar
- 1 tbsp butter
- 1 cheese cube
- 1 tbsp green chilli sauce
- 1/2 tsp ajinomoto
Instructions
Notes/Tips
Serve hot and enjoy
