Creamy Spinach and Sweet Corn SoupVeg

1

In a pan, bring one glass of water to a boil. Add 50g of corn kernels and cook until tender. Once boiled, remove them from the water and set aside.

2

In a separate pan, melt 2 tablespoons of butter. Add 2 chopped green chilies, ½ inch of finely chopped ginger, and 1 finely chopped onion. Sauté on high heat for 2-3 minutes until soft.

3

Add 200g of washed and chopped spinach to the pan. Sauté for 4-5 minutes, stirring continuously, until the spinach wilts and reduces in volume.

4

Once the spinach mixture has cooked, remove it from the heat and allow it to cool slightly. Transfer the mixture to a blender and process until you have a smooth puree.

5

In the same pan, add a portion of the boiled corn and sauté for 2-3 minutes. Pour in the prepared spinach puree.

6

Add two glasses of water to the pan (rinsing out any remaining puree from the blender) and mix well. Add salt to taste and 1 teaspoon of black pepper powder. Bring the soup to a boil.

7

Once boiling, stir in 2 tablespoons of fresh cream. Let the soup cook for an additional 3-4 minutes until it reaches your desired consistency.

8

Garnish the soup with the remaining boiled corn kernels and serve hot.