Recipe – Shahi Corn Palak Soup / Corn Spinach Soup

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 4

Ingredients

For the Soup:

  • Spinach: washed and chopped, 2 cup
  • Corn: ½ Cup
  • Cashew: 1 tablespoon
  • Onion: 2 tablespoons, finely chopped
  • Garlic clove: 1, small
  • Green bell pepper: 2 tablespoons, finely chopped
  • Green chill: ½, finely chopped or crushed
  • Butter: 1 Tablespoon
  • Corn Flour: 1 tablespoon
  • Milk Cream: 1 tablespoon
  • Water: As required
  • Salt: 1 teaspoon
  • Black pepper powder: 1/2 teaspoon
  • Sugar or honey: 1/2 teaspoon

For the Crispy Bread Cubes:

  • Bread slice: 2
  • Oil: for deep fry

 

Method

  • Blend spinach, cashew and ¼ cup of sweet Corn kernels to smooth puree. Strain the mixture and keep aside.
  • Heat 1 Tablespoon butter in a pan. Add garlic, onion, green chili and green bell pepper. Sauté till onions are soft and transparent, not golden.
  • Add green chili, 1/4 tablespoon corn kernels and cook for 3-4 minutes.
  • Add the corn flour. Sauté for 1 minute in medium heat.
  • Add the strained puree, salt, black pepper, sugar. Adjust water for the consistency. Cook for 3-4 minutes or until it starts to boil.
  • Add fresh Milk cream and cook in medium heat for 2-3 minutes.
  • Turn off the heat and transfer to a bowl.
  • Cut the bread slices into 1 inch squares and deep fry them.
  • Enjoy the crispy bread cubes with the soup.

 

Cook’s Note

  • You may add 1 tablespoon finely chopped spring onion while serving.

 

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