Yin-Yang Soup
Submitted by purplebutterfly
Two vibrant purees, golden corn and emerald spinach, swirled together into a striking yin-yang pattern. This vegetarian soup is as fun to make as it is to eat, and kids absolutely love it.
YIELD
4 servingsPREP
40 minCOOK
20 minREADY
60 minSometimes dinner needs to be a little bit of art class, too.
This playful soup is built from two simple purees: sweet golden corn and bright green spinach, each thickened with cornstarch so they hold their shape when you pour them together. Swirl one into the other and you get a gorgeous yin-yang design right in the serving bowl.
The flavor is clean and mild, letting the natural sweetness of the corn play off the earthy spinach. It’s a fantastic way to get kids excited about eating their vegetables, and it makes a memorable first course for a dinner party.
Kitchen Tips
- Blend each puree until completely smooth. Any chunks will break the clean lines of the yin-yang pattern.
- Cook each puree separately and pour them into the serving bowl at the same time from opposite sides for the best swirl effect.
- Use fresh sweet corn in season for the brightest flavor. Frozen corn works in a pinch, just thaw and drain first.
- A toothpick dragged through the center where the two purees meet helps create a more defined yin-yang shape.
Ingredients
Directions
Try your hand at swirling two colorful purees into this universal symbol!
Place corn in a blender with 1 cup water and ¼ teaspoon salt. Blend until smooth, remove mixture to a bowl and set aside.
Place spinach in a blender with 1 cup water and remaining ¼ 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 ½ teaspoon 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 ½ teaspoon oil over medium heat. Add spinach purée and stir. Mix in remaining half of cornstarch mixture.
Pour spinach mixture into corn mixture and swirl to create desired design. (Each vegetable purée will hold its shape). Serve warm.
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