Spinach and Baby Corn Soup

Spinach and Baby Corn Soup (UPDATED 4/4/20)

Adapted from Jain International Recipes by Tarla Dalal

by My Little Blue Heron

Here’s a soup recipe that’s EASY and pliable. You can use fresh/frozen or canned ingredients. During the pandemic, we need recipes that we can fool around with, improvise to eat delicious meals! This soup has just a few ingredients. It can be made with fresh, canned or frozen ingredients. 

Large clamshells of spinach have been available from the supermarket. It may be easier to get than lettuce. If you can’t buy it fresh, use frozen. In a pinch, use canned, but squeeze it dry. No spinach? Chard'll work. You can find baby corn at some markets. My Wegman’s in Brooklyn sells it fresh in little bags in their produce section. But as of today, Wegman's isn't delivering to me. Can that... literally. You can find cans of baby corn in brine in most supermarkets. No baby corn? Use adult (plain old) corn.

You’ll need coconut milk – whole, lite or powdered. If you live in New York and vicinity, mirchi.com will be opening its delivery window on April 10th. You'll get coconut milk. coconut milk powder, corn starch, ginger and probably spinach, too. If you don’t have corn starch, you can substitute with another starch like potato starch. Still shaking your head ‘no’? Here’s a solution. I like food52. 

Be fearless! It’s just soup.

You’ll need a very small amount of oil - olive or other, and if you have fresh ginger, this adds some deliciousness. If not, no big deal. I love the addition of a little ground mace (the outer shell of nutmeg). If you don’t have mace, grate in a little nutmeg. If you have neither, it’ll be really delicious. Really.

If you increase spinach or corn, add the whole can of coconut milk, which is more than a cup. (Or, you can freeze coconut milk for later use.) Add some vegetable broth/bouillon or water to extend the recipe. Add some more corn! 
Corn is corn. But it's so delicious.

One thing I love about this recipe is that it’s both flexible and forgiving. It's a teaching soup, something to drink in. Make it on the stove or in your Instant Pot (see below for Instant Pot directions).

This is a Jain recipe (that’s why I like it, uh huh uh huh), so no onion or garlic. This is a bonus if you have gut issues, are on a low fodmap diet, or if you’re low on onion or garlic. I added hing powder or asafoetida, which is frequently used as a substitute for onion and garlic. It’s supposed to be very good for you. J

Prep and cooking time: under half an hour!

Be happy, healthy, safe and try to have some fun in the kitchen (or anywhere)!

peace and love,

jane

        

Spinach and Baby Corn Soup

Ingredients:

2-3 cups chopped spinach (palak) (fresh preferred, but you can use frozen .. just don’t defrost it.)

10-12 baby corn, washed and cut into thin slices (or about ¾ cup, more or less, to taste, corn kernals)
1-2 cups of water or vegetable stock

1 Tbsp. corn starch dissolved in 2 Tbsp. water (see above for subs)

1 cup coconut milk (or 3 Tbsp. dried coconut milk dissolved in 1 cup water)

1 Tbsp. olive (or canola) oil

½-1” fresh ginger (optional) (organic preferred), sliced very thin

Ground mace (or nutmeg), to taste (optional)

Salt and freshly ground pepper, to taste.

Procedure:

Set aside the sliced baby corn, ginger and chopped spinach.

Heat the oil in a medium pot.

Add spinach, corn and ginger and sauté, over medium to medium/high heat until wilted.
Add spices (if adding mace/hing) and stir).

Add coconut milk and dissolved corn starch and stir.

Add water or vegetable stock to consistency of preference.

Cover and simmer for 10-20 minutes*. Adjust seasonings, to taste.

Serve.

Serves 2

*You can make this in your Instant Pot by first sautéing and then adding all ingredients, cover (no vent) on soup setting for about 7-10 minutes. Voila!