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Recipe Name: Spinach and Baby Corn Soup  
Category: Antioxidant Recipes


Prep Time Cook Time Serves
10 mins 15 mins 6



Vegetable stock   4 cups
Spinach ( chopped)   1 cup
Baby corn, sliced   1/2 cup
Cornflour   1 tbsp
Onions, chopped   1/2 cup
Low fat butter   1/4 tsp
Salt and pepper   To taste


  • 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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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories 61 Kcal Calories from Fat -
% Daily Value'
Total Fat  1.3g -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Protein   1.1g
Vitamin A   512.6 mcg   * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs