Corn & Spinach Soup
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
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
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1. Run all the corn kernels in the food processor to prepare a coarse mixture of corn and set aside.
MAKING
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To prepare the soup:
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2. Heat up a pot on medium heat with some oil.
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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.
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4. After cooking for about 5 minutes, uncover and add salt to taste.
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5. Add ginger paste, freshly grund black pepper, turmeric powder and the spinach. Stir well to combine all the ingredients.
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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.
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7. After about 3 minutes, turn off the heat.
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To prepare the bread bowl:
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8. Take a round loaf, cut off a quarter of the top and scoop out the insides. Leave about 3/4-inch thickness inside.
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9. Place the prepared round loaf on the serving plate, pour into it the prepared corn soup.
SERVING
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10. Serve the creamy soup warm, garnished with some finely chopped red bell pepper on top.
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