Corn & Spinach Soup


Corn & Spinach Soup

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author: Bhavna

Ingredients

  • Corn kernel 2 Cup (32 tbs) (Frozen or fresh)
  • Salt To Taste
  • Ginger paste 1 Tablespoon (Minced ginger may be used)
  • Black pepper 1 Teaspoon , ground
  • Turmeric powder 1 Pinch (Optional)
  • Spinach 1 Cup (16 tbs) (Frozen or fresh)
  • Whipping cream/Almond milk 1 Cup (16 tbs) (Coconut cream may also be used)
  • Oil 2 Tablespoon
  • Round loaf 4 Small (One per serving) (Optional)
  • Red bell pepper 2 Tablespoon , chopped finely (To garnish) (Optional)

Instructions

GETTING READY

  • 1. Run all the corn kernels in the food processor to prepare a coarse mixture of corn and set aside.

MAKING

  • To prepare the soup:
  • 2. Heat up a pot on medium heat with some oil.
  • 3. When the oil is warm enough add the processed corn, stir and cook it a little bit. Make sure that it does not stick to the bottom of the pot. Cover and let it cook.
  • 4. After cooking for about 5 minutes, uncover and add salt to taste.
  • 5. Add ginger paste, freshly grund black pepper, turmeric powder and the spinach. Stir well to combine all the ingredients.
  • 6. Add the whipping cream and mix well. Cover and let it boil. Once it starts boiling, simmer it for about 2 to 3 minutes.
  • 7. After about 3 minutes, turn off the heat.
  • To prepare the bread bowl:
  • 8. Take a round loaf, cut off a quarter of the top and scoop out the insides. Leave about 3/4-inch thickness inside.
  • 9. Place the prepared round loaf on the serving plate, pour into it the prepared corn soup.

SERVING

  • 10. Serve the creamy soup warm, garnished with some finely chopped red bell pepper on top.