| Recipe Name:
Spinach and Baby Corn Soup |
| |
| |
| Category:
Antioxidant Recipes |
|
|
| Prep Time |
Cook Time |
Serves |
| 10 mins |
15 mins |
6 |
|
| |
|
|
| |
Ingredients: |
| 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 |
|
|
| |
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.
|
| |
|
| |
|
| |
Sign In
Sign Up
