The combination of spinach leaves and corn kernels is a hit in any form of recipe. This one is for the weight watchers.

SPINACH AND CORN SOUP

Ingredients

½ cup blanched and chopped spinach
¾ cup boiled corn kernels
2 teaspoons oil
1 tablespoon chopped garlic
3 cups vegetable stock
Salt to taste
White pepper powder to taste
2-3 tablespoons cornflour slurry

Method

1. Heat oil in a non-stick pan. Add garlic and sauté well.
2. Add corn kernels and mix well. Add stock, stir to mix and bring to a boil.
3. Add salt, pepper powder and cornflour slurry, mix well and cook for 3-4 minutes. Add spinach, mix and simmer for a minute.
4. Serve piping hot.

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