Clearcals

Serving Size 1 Small Cup (100 g)
Calories43.3 kcal
Carbs4.3 g (17.0 kcal)
Protein1.7 g (6.8 kcal)
Fats2.2 g (19.5 kcal)

Corn tomato spinach soup recipe

Name: Corn tomato spinach soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 100 Milliliter of Skimmed milk; 50 Grams of Corn raw; 1 Table Spoon of Ghee clarified butter; 250 Grams of Spinach; 100 Grams of Tomato ripe local; 10 Grams of Coriander leaves; 10 Grams of Garlic small clove; 100 Grams of Onion big; 2 Grams of Salt; 200 Milliliter of Water; 1 Tea Spoon of Black pepper powder

Corn tomato spinach soup is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.

Cooking time: 10 minutes

Serves: 8 persons

Ingredients

Skimmed milk

100 Milliliter

Corn raw

50 Grams

Ghee clarified butter

1 Table Spoon

Spinach

250 Grams

Tomato ripe local

100 Grams

Coriander leaves

10 Grams

Garlic small clove

10 Grams

Onion big

100 Grams

Salt

2 Grams

Water

200 Milliliter

Black pepper powder

1 Tea Spoon

Instructions

Boiling

Boil the sweet corn separately and keep them aside.

Washing

Washing the palak, tomato, corn and onions thoroughly.

Chopping

Chop palak,tomato, onions and garlic cloves roughly.

Sauteeing

In a pan add little oil, saute chopped garlic and onions for one minute till it becomes translucent. Now add tomato, palak and sautee on medium flame for two minutes.

Cooling and Blending

Cooling slightly and transfer the ingredients into a blender and blend it until smooth.

Simmering

Transfer the mixture into a deep non-stick pan, add milk, salt, black pepper powder, mix well and cook on a medium flame for two minutes while stirring occasionally. To this add boiled sweet corns and cook for 5 minutes.

Serving

Once done pour it in a serving bowl. Serve hot with brown bread or toast.

Nutrition Label