Have you ever felt that foods that are nice to look at, kindle your appetite even before you dig in? Well, that is sure to be true of this colourful soup, enriched with vitamin A and folic acid rich spinach. Baby corn adds crunch to this vibrant soup, while the vegetable stock pools in more nutrients and antioxidants. Slurp up the Spinach and Baby Corn Soup for glowing skin and sharp vision!

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Makes 6 servings

Ingredients

1 cup chopped spinach (palak)
1/2 cup sliced baby corn
1 1/2 tbsp cornflour
1 1/2 tsp low-fat butter
1/2 cup finely chopped onions
4 cups basic vegetable stock
salt and to taste

Method To Make Spinach and Baby Corn Soup

  1. Dissolve the cornflour in ½ cup of basic vegetable stock and keep aside.
  2. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1minute.
  3. Add the baby corn and spinach and sauté on a medium flame for 2 minutes.
  4. Add the remaining 3 ½ cups of basic vegetable stock and the cornflour-stock mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
  5. Allow it to cool completely and then blend it in a mixer to a smooth purée.
  6. Transfer the purée back to the pan and add the salt and pepper. Mix well and bring to a boil, while stirring occasionally.
  7. Spinach and Baby Corn Soup is ready. Serve hot.

Nutrition Value

Value per serving % Daily Values
Energy 56 cal 3%
Protein 1.7 g 3%
Carbohydrates 10.8 g 4%
Fiber 2.2 g 9%
Fat 0.9 g 1%
Cholesterol 1.7 mg 0%
VITAMINS
Vitamin A 947.8 mcg 20%
Vitamin B1 (Thiamine) 0.1 mg 10%
Vitamin B2 (Riboflavin) 0.1 mg 9%
Vitamin B3 (Niacin) 0.7 mg 6%
Vitamin C 19.3 mg 48%
Vitamin E 0.3 mg 2%
Folic Acid (Vitamin B9) 36.7 mcg 18%
MINERALS
Calcium 60.4 mg 10%
Iron 1.4 mg 7%
Magnesium 23.9 mg 7%
Phosphorus 105.6 mg 18%
Sodium 29.4 mg 2%
Potassium 138.4 mg 3%
Zinc 0.3 mg 3%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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