Ayurvedic corn soup recipe is suitable for every individual due to its long lasting diuretic benefits, vitamin B-6 and magnesium. Moreover, this corn soup is beneficial for those with high blood pressure when water congestion reach to its peak in spring season. Since corn is considered as one of the tridoshic vegetables in spring season, you can even add them into your breakfast meal to keep your body cleansed throughout the day.
- 4 cobs of fresh corn
- 4 cups of water
- Finely peeled and chopped, 1 inch piece of fresh ginger
- 1/2 tea spoon of coriander powder
- 2 tablespoons of ghee
- 1 tablespoon of cumin seeds
- Pinch of coarsely ground black pepper
- Pinch of salt
- Few coriander leaves for garnish
- Soup pot
- Cut the corn off the cob
- Blend the corn along with 2 cups of water until it gets creamy. Set aside after it’s done.
- After that blend finely chopped ginger, ½ tea spoon of coriander powder and ¼ cup of water for about 1 minute until it gets liquefy
- Heat the soup pot on medium heat and add 2 tablespoons of ghee and cumin seeds.
- When seeds are popping, add the blended ingredients (corn, ginger and coriander) along with rest of the water and mix well
- Make sure to boil gently for about 12 – 15 uncovered and don’t forget to stir it occasionally,
- Add salt before serving the soup
Don’t forget to garnish your soup with coriander leaves before serving
Makes 2 servings