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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 ) recipe - How to make Spinach and Baby Corn Soup ( Soups and Salads Recipe ) Tags Indian Clear SoupsJhat-Pat SoupNon-stick Pan Preparation Time: 25 mins Cooking Time: 12 mins Total Time: 37 mins 6Makes 6 servings Show me for servings Ingredients 1 1/2 cups roughly chopped spinach (palak)1 cup diagonally cut baby corn1 tbsp butter1/4 cup finely chopped spring onion whites and greens1 tsp finely chopped garlic (lehsun)1 tbsp cornflour2 1/4 cups white stock1/2 tbsp tabasco sauce salt to taste1/2 tsp freshly ground black pepper (kalimirch)For The Garnish1 tbsp desiccated coconut (optional) Method MethodCombine 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.