SPINACH AND BABY CORN SOUP

Recipe by : Tarala Dalal

Ingredients

4 cups vegetable stock

1 cup spinach (palak), chopped

½ cup baby corn, sliced

1 tbsp cornflour

½ cup onions, chopped

1½ tsp low fat butter

salt and pepper to taste

 

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 discolor.

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 purée.           

Pour the purée back into the pan and bring it to a boil.     

Add the salt and pepper.

Serve hot.