Sanjeev Kapoor

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Corn And Jade Soup

Corn and blanched spinach soup.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Corn And Jade Soup

Main Ingredients

Corn kernels, Spinach leaves (palak)





Level Of Cooking


Try something new


  • Corn kernels boiled
    1 cup
  • Spinach leaves (palak)
  • Salt
    to taste
  • Oil
    1 tablespoon
  • Celery finely chopped
    2 inch stalk
  • Garlic and red chilli chutney finely chopped
    5-6 cloves
  • Cornflour/ corn starch mixed with 4 tbsps water
    4 tablespoons
  • White pepper powder
    1 teaspoon
  • Sugar
    1 teaspoon


Step 1

Heat 2 cups water with salt in a non stick wok. Pour 2 cups water in a bowl and add ice cubes.

Step 2

Add spinach leaves to the boiling water and let it remain for 2 minutes. Remove them from the hot water and add to the icy water.

Step 3

Heat oil in another non stick wok, add celery and garlic and toss. Add corn kernels and 4 cups water and let it come to a boil.

Step 4

Chop blanched spinach in a processor. Add cornflour mixture to the wok and cook till the mixture thickens.

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