Velvety Corn And Spinach Broth Recipe

About this recipe

Velvety Corn and Spinach Broth is a warming and nutritious Chinese-inspired soup perfect for busy professionals seeking comfort and freshness on a budget. With tender spinach leaves, creamy sweet corn, and aromatic spices, this dish offers a wholesome, Jain-compliant way to enjoy a light meal. The broth is elevated with subtle hints of asafoetida, creating a flavor profile that is both satisfying and delicate. Easy to prepare and diabetic-friendly, this soup is ideal for a quick yet impressive option to please any crowd while embracing garden-fresh ingredients. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 250 g Spinach
• 450 G Sarwar Corn Kernels Indian
• 100 g Cornflour
• 1 liter Sunflower Oil
• 80 g Soya Sauce
• 100 g Salt
• 50 g White Pepper Powder

Instructions

1. 1. Heat sunflower oil in a medium-sized pot over medium heat and add asafoetida. Stir for 10-15 seconds to release its aroma.
2. 2. Add the chopped spinach leaves to the pot and sauté for 2-3 minutes until they wilt slightly.
3. 3. Stir in the sweet corn kernels and cook for another 2 minutes, ensuring the ingredients mix well.
4. 4. In a small bowl, mix the cornflour with 3 tablespoons of water to create a smooth slurry. Add this to the pot and stir continuously to avoid lumps.
5. 5. Pour in 4 cups of water and bring the mixture to a boil. Reduce to a simmer and cook for 8-10 minutes, allowing the flavors to meld and the broth to thicken slightly.
6. 6. Add soy sauce, white pepper powder, and salt, adjusting the seasoning as needed. Stir well to combine.
7. 7. If desired, add finely chopped green chili for a hint of spice and cook for an additional 2 minutes.
8. 8. Turn off the heat, garnish with fresh coriander leaves, and serve the hot soup immediately.