Palak Corn Soup

Namaskara !

It finally rained yesterday (30th March ’10)…When I went for a tea break today in office, the cool breeze was blowing on my face….and just then I wanted to eat a bowl of piping hot soup… Wouldn’t you want  to too ? Then go ahead, make Palak Corn Soup…Gives you the greens and fibre and loads of enjoyment on a rainy day !

Ingredients: Makes 2 large soup bowls

  1. Spinach – Palak – Blanched* and Chopped roughly-2 sprigs
  2. American sweet corn kernels – Boiled Al dente -1/2 Cup
  3. Butter – Benne – 1Tbsp
  4. Garlic – Chopped – 2 Cloves
  5. Jeera Powder – 1 Tsp
  6. Black Pepper Powder – Kari Menasu Kaalina pudi – 1/2 Tsp
  7. Sugar –  1/2 Tsp
  8. Salt –  To Taste
  9. Cornflour – 1 heaped Tsp – Mixed in water*


  1. Melt butter in a pan.
  2. Saute garlic till the transparent.
  3. Add the corn kernels and saute them for a minute.
  4. Add a cup of water.
  5. Season the soup with salt, sugar, jeera and black pepper powder.
  6. Drop in the blanched spinach  (palak) leaves.
  7. Stir in the cornflour.
  8. Turn off the heat when the soup starts thickening.

Note: *

  1. To blanch the spinach leaves; drop in the sprigs into very hot water. Take them out in 2 minutes and chop them once they cool.
  2. To get a smooth cornflour water paste, mix the water in cornflour and not the cornflour in water; i.e. take the cornflour in a bowl. Mix the water in this while stirring it.

Tricks and variations:

  1. Use freshly ground pepper.
  2. Add more garlic and butter if required 😛 .
  3. Roasted jeera powder also gives a different tinge of flavour.
  4. Grind the blanched spinach to get a thick green soup with yellow corn kernels floating in the soup 🙂

To serve:

  1. In a soup bowl, pour the soup.
  2. Place a parsley or coriander leaf at the middle of your soup.
  3. Serve piping hot with some cream on top.
Published in: on March 31, 2010 at 9:46 PM  Leave a Comment  

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