Corn Soup
from Ayurveda Today, Volume 6, Number 4, Spring 1994
 

Ingredients

5 cobs fresh corn
5 cups water
1 inch piece

fresh ginger, peeled and chopped fine

1 Tbs. heaping , cilantro leaves, chopped
1/4 cup water
2 Tbs. ghee
1 tsp cumin seeds
1/4 tsp. black pepper
1 pinch salt

Corn soup is a good breakfast food.

Corn Soup balances all three doshas, but its long term effect is drying for vata. So vata can eat occasionally and pitta in moderation. The cilantro helps remove some of the heat for pitta.

Medicinal uses: This is a good food for people with high cholesterol or who are suffering from obesity as long as they cook it without the ghee.

Vata = Pitta = Kapha =

Preparation

Cut the corn off the washed cobs to make about 4 cups. Put the corn in a blender with 2 cups of the water and blend until creamy. Pour into a bowl and set aside.

Now put the ginger, cilantro, and 1/4 cup water into the blender and liquefy for 1 minute.

Heat a soup pot on medium heat and add the ghee and cumin seeds. When the seeds pop, add the blended spices, blended corn, and black pepper.

Add the rest of the water and mix well.

Boil gently until tender, about 15 ‑ 20 minutes, uncovered. Stir occasionally. Add salt just before serving.

Garnish with cilantro leaves and black pepper to taste.

 
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