Spinach and Baby Corn Soup by Tarla Dalal

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Crunchy baby corn and roughly chopped spinach make a great combination for soup. It tastes super when served hot.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

3/4 cup roughly chopped spinach (palak)
1/4 cup babycorn roundels
1 tbsp butter
2 tbsp finely chopped onions
1 1/2 cups milk
1 tsp cornflour dissolved in 1 tbsp cold milk
salt to taste

For The Garnish

1/2 tsp freshly ground black pepper

Method

1. Heat the butter in a deep pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the spinach and babycorn, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
3. Add 1½ cups of water, milk, mix well and boil for 2 to 3 minutes.
4. Add the prepared cornflour-milk mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
5. Add salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
6. Remove from the flame and allow it to cool a little.
7. Blend it using a hand blender till the mixture is smooth.
8. Put on flame and boil again for 1 to 2 minutes.
9. Serve hot garnished with pepper powder.

Recipe Source: Spinach and Baby Corn Soup by Tarla Dalal