Spinach and Corn Soup

The past few weeks have been fairly cold and a perfect setting for a Warm soup. Although I must admit that this recipe was tried mostly to use my new Soup Mugs instead of wanting to have soup 🙂 The mugs were one of those beautiful things that I fell in love with almost immediately. So unique and yet chic.A very quick and easy to make Soup. Inspired by one of the Family ” Palak ( Spinach ) and Carrot soup ” recipes , this recipe is slightly modified to add Corn Kernels to make it more kid friendly.

Ingredients:

1 ) 2 Bunches of Spinach washed well.

2 ) 1 Bay leaf

3 ) 1 onion, finely chopped

4 ) 3 garlic cloves, finely chopped

5 ) 1/4 tsp finely chopped ginger

6 ) 1 green chilli

7 ) 1 Bay leaf

8 ) Black pepper

9 ) Salt

10 ) 1 Tablespoon Corn flour

11 ) 1/2 cup Sweet Corn kernels

Procedure :

Chop the Spinach into even bits. Add the Onion , Bay leaf , Garlic , Ginger , Chilli into a small Pressure cooker with a Cup of Water and let it steam for about 5 to 7 Minutes. Once cool , remove the Bay leaf , strain the contents and set the Stock aside. Puree them with a small amount of the Stock  into a fine paste. To the puree add the Stock and the Corn kernels and let it boil for about a minute. In a small bowl , add 5 Tablespoons of water and mix the Corn Flour and pour it into the Soup mixture. The Corn flour is added to thicken the consistency of the soup. You can vary the amount based on the consistency you require. Season it with Salt and Pepper.

Serving suggestion:

With Roasted Pappad or Garlic bread.