Side Pannel
Yin-Yang Soup
Yin-Yang Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Vegetables, Vegetarian
Ingredients List
- 2 c Sweet corn kernals
- 3 c Water
- 1/2 ts Salt
- 1/2 c Chopped fresh spinach
- 1/2 c Cornstarch
- 1 ts Vegetable oil
Directions
Try your hand at swirling two colorful purees into this universal symbol!
DIRECTIONS: Place corn in a blender with 1 cup water and 1/4
teaspoon salt. Blend until smooth, remove mixture to a bowl and set aside.
Place spinach in a blender with 1 cup water and remaining 1/4 teaspoon
salt. Blend until smooth, remove mixture to a second bowl and set aside.
In a separate bowl, mix cornstarch with 1 cup water until blended.
Heat 1/2 tsp. oil in a saucepan over medium heat. Add corn puress. Add
half of cornstarch mixture, stirring until smooth. Then empty contents into
a large 2-quart serving bowl.
Clean pan and heat remaining 1/2 teaspoon oil over medium heat. Add spinach
puree and stir. Mix in remaining half of cornstarch mixture.
Pour spinach mixture into corn mixture and swirl to create desired design.
(Each vegetable puree will hold its shape). Serve warm.
Per cup: 174 cal, 3 g prot, 323 mg sod, 38 g carb, 2 g fat, 0 mg chol, 37
mg calcium
DIRECTIONS: Place corn in a blender with 1 cup water and 1/4
teaspoon salt. Blend until smooth, remove mixture to a bowl and set aside.
Place spinach in a blender with 1 cup water and remaining 1/4 teaspoon
salt. Blend until smooth, remove mixture to a second bowl and set aside.
In a separate bowl, mix cornstarch with 1 cup water until blended.
Heat 1/2 tsp. oil in a saucepan over medium heat. Add corn puress. Add
half of cornstarch mixture, stirring until smooth. Then empty contents into
a large 2-quart serving bowl.
Clean pan and heat remaining 1/2 teaspoon oil over medium heat. Add spinach
puree and stir. Mix in remaining half of cornstarch mixture.
Pour spinach mixture into corn mixture and swirl to create desired design.
(Each vegetable puree will hold its shape). Serve warm.
Per cup: 174 cal, 3 g prot, 323 mg sod, 38 g carb, 2 g fat, 0 mg chol, 37
mg calcium
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