Ingredients

1. Vegetable stock 4 cups 
2. Spinach (palak), chopped 1 cup 
3. Baby corn, sliced ½ cup 
4. Cornflour 1 tbsp 
5. Onions, chopped ½ cup 
6. Butter 1½ tsp 
7. Salt and pepper to taste

Method

1. Take some stock in a bowl and mix the cornflour to make a smooth paste
2. In a pan melt the butter and then add the onions and fry for a min till they become translucent.
3. Add the baby corn and stir gently for 2 minutes. 
4. Now add the spinach and stir for another 2 minutes. 
5. Add in the stock and the cornflour mixture and bring to a boil while stirring throughout. 
6. Simmer for 5 minutes. Keep aside till it cools to room temperature. 
7. Now blend the mixture in a blender to a smooth purée. 
8. Pour the purée back into the pan and bring it to a boil. 
9. Add the salt and pepper. 
10. Serve hot. 

This is a very healthy soup recipe. Here i have also used the stems of green vegetables which we generally discard even when it has loads of nutritional value.
Adding them to any kind of soups avoids them to be wasted.

Ingredients
2 tomatoes
2 Carrots
1/2 cup Sweet Corn Corn
few fresh coriander leaves along with its stems
Stems of any other green vegetable can also be added for ex. Spinach (optional)
1/2 tsp Black pepper
salt to taste
1/2 tsp butter
1/2 tsp Oregano (Optional)

Method
1. In a pan, add all the veggies and bring it to boil till they are cooked
2. Now blend all these in a blender. 
3. After blending pass it through a sieve to remove all the fiber. (optional if you want to have it with fibers)
4. Now in a pan add our soup and bring it to boil.
5. Add the salt and black pepper and mix well.
6. While serving garnish it with oregano. Your healthy jhatpat soup is ready to serve.