Corn palak oats soup is yet another soup to warm your winters. It is a simple recipe, very pleasing to the eye, comes together easily and tastes delicious. The addition of oats increases its nutritive value.
Spinach or palak is readily available throughout winter and this is one good way of consuming them. I have used the fresh tender spinach leaves from my garden.
Corn is another major ingredient in this soup. Feel free to add as much as you prefer. Initially, I added 1/4 cup, then added another 1/4 cup as I felt it was less. Also, I have used frozen sweet corn in this recipe. If you are using fresh corn, cook it separately beforehand.
I have replaced the regular cornflour/corn starch with oats, as it is more nutritious. Ensure that you lightly roast the oats before powdering. Else it will become porridge-like.
Also, decrease the total water in the recipe and increase the quantity of oats if you prefer thicker corn palak soup. As we like a thinner soup I have added only 2tbsp of oats powder.
Garnish with fresh cream before serving.
Lets get to the recipe…
Corn palak oats soup
- a good handfull of spinach/palak leaves (35g)
- 1 medium sized big onion (or half of a big sized onion)
- 2 cloves garlic
- 1 tbsp butter
- 1 bay leaf
- ½ cup frozen or cooked fresh corn
- ½ cup milk
- 2 tbsp roasted and powdered oats
- ¼ tsp sugar
- a pinch of turmeric powder
- salt and pepper as needed
- 1-2 tsp cream for garnish(optional)
- In a saucepan, melt butter and saute the bay leaf, onion, and garlic.
- Next, add the cleaned, and washed palak leaves and saute till it wilts. Turn off flame.
- Cool down and discard the bay leaf. Blend to a smooth puree and return to the saucepan.
- Add the corn, milk, sugar, salt and pepper as needed and bring to a boil.
- Simmer and add the oats mixed in ½ cup of water. Stir and cook for 2 more minutes. Add more water to adjust consistency and add salt and pepper as needed. Serve as is or top with cream if you prefer.
- The milk in the recipe can be omitted or replaced with 2tbsp of cream.
- Also, if you prefer a very spicy soup, add a green chilly while sauteeing the onion and garlic.
- If your palak is not tender, remove the midrib and chop the leaves so that it gets wilted easily when sauteed.
- The corn will be seen on the surface only if the soup is thick.
You may be interested in my other soups