Heat 2 cups water with salt in a non stick wok.
Pour 2 cups water in a bowl and add ice cubes.
Add spinach leaves to the boiling water and let it remain for 2 minutes.
Remove them from the hot water and add to the icy water.
Heat oil in another non stick wok, add celery and garlic and toss.
Add corn kernels and 4 cups water and let it come to a boil.
Chop blanched spinach in a processor. Add cornflour mixture to the wok and cook till the mixture thickens.
Add salt, pepper powder and sugar and mix.
Add spinach and mix.
Transfer into a soup bowl and serve hot.