Corn, Tomato and Spinach Soup

Corn, Tomato and Spinach Soup

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corn tomato and spinach soup recipe | creamy corn tomato and spinach stew | corn and spinach soup | corn soup with spinach |

corn tomato and spinach soup is indeed a splash of colours and flavours in this Indian soup! Learn how to make creamy corn tomato and spinach stew.

Tender corn, fresh spinach, ripe tomatoes –the onion brings in complementary flavours that enhance the taste of the other ingredients, while the lemon juice and pepper makes this corn and spinach soup zestier.

The use of butter and the cornflour mixture along with grated corn bestows creaminess in this corn soup with spinach. On the other hand, the chopped onions, tomatoes and spinach are a delight to bite into.

To make corn tomato and spinach soup, combine the sweet corn, yellow moong dal and 2½ cups of water in a pressure cooker and pressure cook for 2 whistles. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared corn-moong dal mixture, ¼ cup of water, tomatoes spinach and salt mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the lemon juice and pepper powder and mix well. Serve hot.

The use of all the veggies in creamy corn tomato and spinach stew makes it a satiating fare. These are also a good source of some antioxidants like lutein and lycopene, which work as warriors to ward off the harmful free radicals from the body.

Tips for corn tomato and spinach soup. 1. Buy corn cob which looks plump and has kernels that are tightly arranged in rows. 2. After adding the cornflour at step 5, stir the soup continuously to avoid lump formation. 3. If you are not serving the soup immediately, adjust the consistency before serving and re-heating by adding milk.

Enjoy corn tomato and spinach soup recipe | creamy corn tomato and spinach stew | corn and spinach soup | corn soup with spinach | with step by step photos below.

Corn, Tomato and Spinach Soup recipe - How to make Corn, Tomato and Spinach Soup

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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Ingredients


Fr Corn , Tomato and Spinach Soup
1 cup grated sweet corn kernels (makai ke dane)
1/2 cup finely chopped tomatoes
1/4 cup shredded spinach (palak)
1 tbsp yellow moong dal (split yellow gram)
1 tbsp butter
2 tbsp finely chopped onions
salt to taste
1 tbsp cornflour dissolved with 2 tbsp cold water
1/2 tsp lemon juice
freshly ground black pepper (kalimirch) to taste

Method
    Method
  1. Combine the sweet corn, yellow moong dal and 2½ cups of water in a pressure cooker and pressure cook for 2 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
  4. Add the prepared corn-moong dal mixture, ¼ cup of water, tomatoes spinach and salt mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  6. Add the lemon juice and pepper powder and mix well.
  7. Serve hot.
Nutrient values (Abbrv) per serving
Energy126 cal
Protein4 g
Carbohydrates24 g
Fiber2.9 g
Fat2.8 g
Cholesterol7.5 mg
Sodium35.1 mg
Corn and Dal Soup Video by Tarla Dalal

Reviews

Corn, Tomato and Spinach Soup
 on 11 Mar 15 03:29 PM
5

This soup has a healthy combination of corn ,spinach, and dal. A must try soup.
Corn, Tomato and Spinach Soup
 on 19 Aug 14 11:14 PM
5

Very tasty!!
Tarla Dalal
15 Nov 17 05:33 PM
   Thanks for the feedback.
Corn, Tomato and Spinach Soup
 on 08 Aug 14 01:52 PM
5

Usually corn soups are not made with ingredients like spinach and tomatoes but in this recipe they are added along with yellow moong dal making it different and yummy !!