Title: Yin-yang soup
 Categories: Soups, Vegetarian, Vegan
      Yield: 4 Servings
 
      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
 
  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