Corn, Tomato and Spinach Soup
by Tarla Dalal
Added to 212 cookbooks
This recipe has been viewed 35480 times
Tender corn, fresh spinach, ripe tomatoes – indeed, there is a splash of colours and flavours in this soup! the onion brings in complementary flavours that enhance the taste of the other ingredients, while the lemon juice and pepper make it zestier.
- Combine the sweet corn, yellow moong dal and 2½ cups of water in a pressure cooker and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared corn-moong dal mixture, ¼ cup of water, tomatoes spinach and salt mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the lemon juice and pepper powder and mix well.
- Serve hot.
Nutrient values per serving
|Vitamin A||386.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||9.7 mg|
|Folic Acid||37.2 mcg|
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