Ingredients Corn Soup

Five cups of water

Five cobs of fresh corn

One full tablespoon of chopped cilantro leaves

One inch piece of fresh ginger, peeled and chopped

One-fourth cup of water

One teaspoonful of cumin seeds

Two tablespoonful of ghee

One pinch of salt

One-fourth teaspoonful of black pepper

Method of Corn Soup
The corn is removed off the cobs to make about four cups. Put the corn in a mixer with two cups of water and blend until it forms a paste. Keep it in a bowl and set it aside. Put ginger, cilantro and one-fourth cup of water in a blender and make a liquid paste. Put a soup pot on medium flame and add ghee and cumin seeds. When the seeds starts popping, add the blended spices, blended corn and black pepper. Add the remaining water and blend it well. Boil this mixture without covering it and continue this for nearly twenty minutes. Stir occasionally. Add salt just before serving, and garnish with cilantro leaves and black pepper.

Corn soup is ideal for breakfast and it balances tridosha and in the long term exacerbates vata dosha. It is good for the people with high cholesterol or who are suffering from obesity, as this soup is prepared without ghee.