Palak Corn Shorba, Creamy Spinach Corn Soup
Recipe type: Appetiser
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Palak Corn Soup - A healthy delicious spinach and corn kernel soup tempered with clarified butter & garlic.
  • Corn kernels : 2 tbsp boiled
  • Spinach : 1/3 cup blanched & puree
  • Corn starch : 1 tbsp
  • Salt : 1 tsp or to taste
  • Water : 2 1/2 cups
  • Cheese : 1/4 cube grated
  • Pepper powder : 1 tsp optional
  • Garlic : 1 tsp
  • Oil : 1/2 tsp
Pre preperation
  1. Pluck the palak leaves, wash nicely under running water so that no mud remains.
  2. In pan take water and once the water starts boiling add palak leaves. Cook or blanche the palak leaves for 2 min.
  3. Remove the blanched palak from hot water and immediately run cold water through it so that it maintains green color.
  4. Once palak leaves cools down grind it in mixture grinder and make a smooth paste or puree.
  5. Remove the corn kernels from the corn and boil it.
  6. Chop the garlic very finely.
To make palak corn soup
  1. Heat a sauce pan and take palak puree and add water in it. Cook for about 2 min.
  2. Once palak water starts boiling add corn starch and salt. Let it cook for about 2 min so that soup thicken.
  3. Now throw in the boiled corn kernels and cook for about 3-4 min.
  4. Check the soup consistency. Cook until the desired consistency is reached.
To make tadka for corn palak soup
  1. In a tadka pan heat 1/2 tsp of ghee.
  2. Once ghee is hot add finely chopped garlic and cook for 1/2 min .
  3. Pour the tadka in corn palak soup and mix it well.
  4. Corn palak soup is ready to serve. Garnish the soup with grated cheese and serve it hot along with garlic bread.
You can even add cream to your soup to give creamy texture.
Recipe by WeRecipes at