| Recipe Name: Spinach and Baby Corn Soup |
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| Category: Antioxidant Recipes |
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| Prep Time |
Cook Time |
Serves |
| 10 mins |
15 mins |
6 |
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Ingredients: |
| Vegetable stock |
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4 cups |
| Spinach ( chopped) |
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1 cup |
| Baby corn, sliced |
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1/2 cup |
| Cornflour |
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1 tbsp |
| Onions, chopped |
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1/2 cup |
| Low fat butter |
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1/4 tsp |
| Salt and pepper |
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To taste |
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Method: |
- Dissolve the cornflour in a little stock and keep aside.
- Melt the butter in a pan. Add the onions and fry gently for 1 minute until soft, taking care that they do not discolour.
- Add the baby corn and stir gently for 2 minutes.
- Add the spinach and stir for another 2 minutes.
- Add in the stock and the cornflour mixture and bring to a boil while stirring throughout. Simmer for 5 minutes. Keep aside till it cools to room temperature.
- Blend the mixture in a blender to a smooth puree.
- Pour the puree back into the pan and bring it to a boil.
- Add the salt and pepper.
- Serve hot.
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Tags:
vegetable stock, spinach, palak, antioxidant, fiberSpinach and Baby Corn Soup,
add , minutes , mixture , keep , stock , gently , cornflour , puree , pan , 1/2 , stir , chopped , corn , bring , boil , blender , simmer , smooth , stirring , cools |
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