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Name of the recipe - Corn Soup


Corn Soup

5 cobs of fresh corn

5 cups water

1 inch piece of fresh ginger, peeled and chopped fine

1 heaping tablespoon cilantro leaves, chopped

1/4 cup water

2 tablespoons ghee

1 teaspoon cummin seeds

1/4 teaspoon black pepper

1 pinch salt

Method of 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 cummin seeds. When the seeds pop, add the blended spices, blended corn and the 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. Add black pepper to taste. Corn soup is a good breakfast food. Corn Soup balances tridosha, but its long-term effect is drying for vata. So vata can eat occasionally and pitta in moderation cilantro helping remove some of the heat for pitta.

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..