Spinach and Baby Corn Soup ( Soups and Salads Recipe )
by Tarla Dalal

Crunchy baby corn and roughly chopped spinach make a great combination for soup. The clear soup dotted with baby corn discs and green spinach leaves is a treat to the eye as much as it is to taste.

A bit of tabasco sauce endows the soup with just the right amount of spice. It tastes super when served hot with a generous garnish of desiccated coconut.

No idea what to serve with soup to make a full meal out of it? Check out our casseroles and bakes recipes like Baked Stuffed Mushroom Pancake , Broccoli Crepes with Mexican Green Sauce , Crepes Mexicana , Pasta and Vegetable Casserole , Roasted Vegetables with Brown Rice and Vegetables and Spaghetti in Tomato Sauce

Spinach and Baby Corn Soup ( Soups and Salads Recipe )

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Spinach and Baby Corn Soup ( Soups and Salads Recipe ) recipe - How to make Spinach and Baby Corn Soup ( Soups and Salads Recipe )

1 1/2 cups roughly chopped spinach (palak)
1 cup diagonally cut baby corn
1 tbsp butter
1/4 cup finely chopped spring onion whites and greens
1 tsp finely chopped garlic (lehsun)
1 tbsp cornflour
2 1/4 cups white stock
1/2 tbsp tabasco sauce
salt to taste
1/2 tsp freshly ground black pepper (kalimirch)

For The Garnish
1 tbsp desiccated coconut (optional)

Method

Combine the cornflour and 2 tbsp of water in a bowl, mix well and keep aside.
Heat the butter in a deep non-stick pan, add the spring onions and garlic and sauté on a medium flame for a minute.
Add the baby corn and spinach and sauté on a medium flame for 2 minutes.
Add the white stock, 3 cups of water and water- cornflour mixture, mix well and cook on a medium flame for 6 minutes, while stirring continuously.
Add the tabasco sauce, salt and pepper, mix well and cook on a medium flame for 5 minutes.
Serve hot garnished with desiccated coconut.