Emerald Soup


A delicious, quick and easy soup recipe using maximum greens as the name suggests. This recipe was shared by Chef Devwrat Jategaonkar on a cookery show. I loved this recipe all the more because Chef Devwrat used a coarse paste of blanched corn along with a little cornflour paste for thickening the soup and yes it tasted really good. I thank him for sharing this quick and easy delectable recipe. I just tweaked the recipe a bit by adding a green chilli and a few drops of vinegar. I skipped adding cornflour paste. The soup had the consistency of a veg clear soup but it tasted yumm and yes this soup is good to soothe an aching throat too.
RECIPE CREDIT : Chef Devwrat Jategaonkar



  • 2 tsp oil or butter
  • 3 tsp finely chopped garlic
  • 1 green chilli finely chopped(optional)
  • 8 to 10 spinach leaves finely chopped
  • 1 capsicum deseeded and cut into small cubes
  • 150 grams fresh corn kernels
  • 3 freshly crushed black pepper(as per spice required)
  • Salt to taste
  • 1/2 tsp vinegar ( optional)
  • Water as required


  • Blanch the corn adding a pinch of turmeric( this brightens the colour of corn). Drain the water and coarsely grind 3/4th quantity of corn and keep aside.
  • Heat oil in a deep container, add garlic, saute till you get its aroma, then add finely chopped green chilli, finely chopped spinach, capsicum cubes, saute well, add water(approximately 3 1/2cups), coarsely ground corn, corn kernels, salt and bring to a boil. Sprinkle crushed black pepper and vinegar and stir well. Serve piping hot.

Join the Conversation

  1. Lovely recipe, great soup!

    1. Thank you very much 🙂

      1. My pleasure, dear Vidya!

  2. Good recipe 🙂

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