A wonderful light, healthy soup made from sweetcorn emerged from my friend Tim’s Ayurvedic cooking class. It is exceptional. You might find that the soup splits if heated too high, but don’t worry if this happens, it is just as amazing.
This is so simple and cheap, but beautiful. Wonderful. Amazing. Just watch that you don’t boil the soup after adding the coconut milk – it can split. If it does split, it will still taste wonderful, but it wont look so good. This recipe is from Timbo’s and Shaun’s Ayurvedic cooking class in Sydney.
|2 cobs of sweetcorn||2 Tblspn ghee||2 Tblspn freshly grated ginger|
|0.5 tspn cumin seeds||1 Tblspn sweet chilli sauce||3 – 4 spring onions, chopped|
|1 tin coconut cream or milk|
Remove the kernels from the sweetcorn cobs, using a very sharp knife. Save half a cup of kernels and add the rest with 0.5 cup water to a food processor or blender. Blend to a pulp. Strain the pulp, discarding the kernels and keeping the liquid.
Heat the ghee gently. Add the ginger and cumin seeds and fry until lightly toasted. Add the corn juice and the saved corn kernels. Simmer very gently (just on the boil) for 20 – 30 minutes.
Add the coconut milk and gently reheat. Do NOT boil as the milk may separate. It will still taste heavenly, but will look a bit funny.