On a cold winter day, a bowl of steaming hot corn and spinach soup not only warms your body but also nourishes your soul. This nutritious and flavorful soup is filled with the warmth and comfort of home. With each sip of corn and spinach soup, you will experience a delicate and satisfying texture. The sweetness of corn blends perfectly with the freshness of spinach, leaving you wanting more. In terms of nutritional value, corn and spinach soup is impeccable. Corn is rich in dietary fiber and vitamins, which helps boost immunity and promote digestion. Spinach, on the other hand, is a great source of folic acid and iron, aiding in preventing anemia and improving blood circulation. The combination of these two ingredients makes it a delicious and healthy dish.
Ingredients for Corn and Spinach Soup
| Corn | one |
| Spinach | 150g |
| Carrot | half root |
| Ginger | 4g |
| Green onion | 4g |
| Edible oil | 8g |
| Salt | 4g |
| Chicken powder | 1g |
| Starch | 2g |
| Small shrimp | 3g |
Steps:
1.Today, I will share a recipe for corn and spinach soup. First, let’s prepare the ingredients. Take one fresh corn, wash it thoroughly, and place it on a cutting board. Slice the corn kernels downwards from top to bottom. Soak the corn kernels in a bowl of water. Take a bunch of spinach, wash it clean, and remove any old leaves. The root of the spinach tends to have dirt, so cut it off. Take one stalk of spring onions, split it in the middle, and slice it into small pieces. Cut a piece of ginger into thin slices and mix it with the spring onions. Take half a carrot, cut it into two slices, and then dice it into small pieces for garnishing.
2.Boil water in a pot and add a little edible oil and 2 grams of salt. Once the water boils, add the spinach to blanch it. Blanching the spinach quickly will effectively reduce the oxalic acid content. After blanching, remove the spinach and rinse it with clean water. After draining off excess water, place it on a cutting board and make a few cross-cuts to break it into smaller pieces.
3.Now, let’s start making the soup. Heat some edible oil in a pot. Once the oil is hot, add the spring onions, ginger, and diced carrots. Stir-fry until fragrant, then add an appropriate amount of water to the pot. The amount of water depends on personal preference. Add 2 grams of salt and bring the soup to a boil. Add the corn kernels and stir them with a spoon, skimming off any foam that forms along the edges of the pot. Simmer on low heat for four to five minutes until the corn kernels are tender. Add 1 gram of chicken powder and thicken the soup by adding half a spoonful of starch mixed with water. Continuously stir the soup with a spoon to prevent it from sticking to the pot. Simmer on low heat for one minute, then add the spinach. Just before serving, sprinkle some small shrimp and stir everything together. Now, the delicious corn and spinach soup is ready to be served.
Tips
1.Make sure to choose fresh corn and spinach for better taste and texture of the soup. Fresh corn kernels will be sweeter, and spinach will be more vibrant and tender.
2.Blanching the spinach helps to remove any bitterness and maintain its bright green color. Remember to rinse the blanched spinach with cold water to preserve its freshness and tenderness.
3.Corn and spinach soup pairs well with a slice of toasted bread or crackers. The crispy texture of the bread complements the smoothness of the soup, adding more depth to the overall taste.
Corn and Spinach Soup is not only a delicious dish but also a testament to our love and gratitude for life. It encapsulates the taste of home using the simplest ingredients and warms our hearts on even the coldest winter days. With every spoonful, it feels like having an intimate conversation with nature, experiencing the power and beauty of life.