The one thing I crave the most on chilly winter evenings is a big bowl of soup. Being a fan of carrots and beets I wasn’t too sure of using spinach in my soups till I tried this recipe. The spinach and baby corn makes it filling enough to be had as a between meals snack and the warm, slightly spicy taste makes it a great winter food.
Ingredients:
¾ cup roughly chopped spinach (palak)
¼ cup babycorn roundels
1 tbsp butter
2 tbsp finely chopped onions
1 ½ cups milk
1 tsp cornflour dissolved in 1 tbsp cold milk
salt to taste
For garnish
½ tsp freshly ground black pepper
Method:
1. Heat the butter in a deep pan, add the onions and sauté on medium flame for one to two minutes.
2. Add the spinach and babycorn, mix well and cook on medium flame for another two minutes, while stirring occasionally.
3. Add one and a half cups of water and milk, mix well and boil for two to three minutes.
4. Add the prepared cornflour-milk mixture, mix well and cook on a medium flame for another two to three minutes, while stirring continuously.
5. Add salt, mix well and cook on a medium flame for one minute, while stirring continuously.
6. Remove from the flame and allow it to cool a little.
7. Blend it using a hand blender till the mixture is smooth.
8. Put on flame and boil again for another two minutes.
9. Serve hot garnished with a pinch of pepper powder.
Here’s the video:
Image courtesy: Shutterstock
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