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Lunch/Dinner

Make the Most of Summer Nights with this Golden Roasted Corn Soup

July 21, 2019 By kjain

Summer is my absolute favorite season, and corn is my go-to summer vegetable. I love creating new recipes using corn as the star ingredient.  I have grilled it and eaten it right off the cob, baked fresh cornbread with it, and even blended it to make flavorful summer soups. 

According to Ayurveda, corn balances all the doshas, but can be heating to Pitta and cause dryness in the long term to Vata. This roasted corn recipe uses cilantro, which is a cooling herb that makes this recipe suitable for Pittas. Don’t skip the extra step of roasting the corn, as this is what intensifies its sweetness and makes this soup extra flavorful!

Corn soup

Summer Roasted Corn Soup

(3-4 servings)

Ingredients (everything organic)

4 ears of corn

1 Carrot, grated

1 red bell pepper, cut into ½ inch strips

½ tomato, chopped

2 cups of water

2 tbsp Olive oil

1 tsp turmeric

1 tsp cumin seeds

1 pinch asafetida powder

½ lemon, juiced

1/3 cup of cilantro sprigs, finely chopped

Salt and pepper to taste

Method

  1. Husk the corn and remove the silk (hair-like strands) from it. Place the four corn ears in an oven preheated to 350 degrees, and bake for 20 mins. After the corn is cooled, stand the corn up, holding the stem end, and cut the corn kernels off the cob using a sharp knife.
  2. Blend 1 cup of corn kernels with tomatoes and two cups of water. 
  3. Heat oil in a thick-bottomed medium saucepan. Add turmeric, cumin seeds and asafetida powder to it. After seeds brown (around 15 seconds), add the blended corn mixture. Next, add the bell pepper and carrots. Season with salt and pepper and bring to a boil. Add lemon juice and garnish with cilantro. Enjoy hot. 

Make the Most of Summer Nights with this Golden Roasted Corn Soup
 
Save Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
If you love corn, this roasted corn recipe will not disappoint. It’s perfect for an easy, light, and delicious summer supper! If you give this recipe a try, share it on social media with the hashtag #artoflivingeats.
Author: Chef
Recipe type: soup
Cuisine: Indian Inspired
Serves: 2 cups
Ingredients
  • 4 ears of corn
  • 1 Carrot, grated
  • 1 red bell pepper, cut into ½ inch strips
  • ½ tomato, chopped
  • 2 cups of water
  • 2 tbsp Olive oil
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 pinch asafetida powder
  • ½ lemon, juiced
  • ⅓ cup of cilantro sprigs, finely chopped
  • Salt and pepper to taste
Instructions
  1. Husk the corn and remove the silk (hair-like strands) from it.
  2. Place the four corn ears in an oven preheated to 350 degrees, and bake for 20 mins.
  3. After the corn is cooled, stand the corn up, holding the stem end, and cut the corn kernels off the cob using a sharp knife.
  4. Blend 1 cup of corn kernels with tomatoes and two cups of water.
  5. Heat oil in a thick-bottomed medium saucepan.
  6. Add turmeric, cumin seeds and asafetida powder to it.
  7. After seeds brown (around 15 seconds), add the blended corn mixture.
  8. Next, add the bell pepper and carrots.
  9. Season with salt and pepper and bring to a boil.
  10. Add lemon juice and garnish with cilantro.
  11. Enjoy hot.
3.5.3251

If you love corn, this roasted corn recipe will not disappoint. It’s perfect for an easy, light, and delicious summer supper! If you give this recipe a try, share it on social media with the hashtag #artoflivingeats. 

Filed Under: Lunch/Dinner, Recipes Tagged With: healthy soup

Get a Head Start on Your New Year’s Cleansing with this Healthy Ayurvedic Detox Soup

December 31, 2018 By kjain

 

Who isn’t guilty of a little indulgence during the holidays? An extra piece of holiday pie, a heaping helping of your favorite scalloped potatoes dish, and before you know it, you’ve packed on some unwanted holiday pounds. But the parties and festivities are now a blur. You have rung in the New Year, and are renewing your commitment to eating healthfully again. To help you keep this resolution, in addition to addressing any improper eating habits and exercising regularly, you might want to consider incorporating vegetarian soups into your diet year-round.

Vegetarian soups can be made using a variety of organic grains, lentils, seasonal vegetables, and spices. The possibilities are endless. They can be prepared raw or cooked, chunky or well blended, and served warm or cool. According to Ayurveda, most soups are light and easy on the digestive system, and are ideal to have at the beginning of a lunch meal or as a light dinner. If taken as a part of a liquid diet, they could also help with weight reduction.

While choosing which soup is suitable for you, do take into consideration your dosha composition and the season. An example of a soup that pacifies Vata, for instance, would be a well-blended warm mung bean soup made with root vegetables and spiced with cumin and ginger, perfect for the cold autumn season. An example of a soup that pacifies Pitta would be a raw cucumber soup with cilantro garnish, perfect for a hot summer day. Kaphas would enjoy lighter hot soups made with green leafy vegetables and lighter grains like quinoa, millet and barley, perfect for the cold winter and early spring season and served chunky and well spiced.

Here is a perfect raw cleansing green soup recipe to help you detoxify and is ideal for rejiggering those not-so-great eating habits. This 100% plant-based soup is packed with seasonal greens and uses ample amounts of lemon and ginger, my two favorite ingredients to help flush toxins from the body. Additionally, the Aloe Vera juice supports good bowel movements and keeps wastes and toxins moving out of our systems.

"Raw"Cleansing Green Soup
 
Save Print
Prep time
5 mins
Total time
5 mins
 
Author: Chef
Recipe type: Detox Vegan Soup
Serves: 3-4
Ingredients
  • 2 cups organic seasonal greens (kale, chard, tatsoi, dandelions, arugula etc.)
  • ¼ cup aloe vera juice
  • 1 cup warm water
  • ¼ cup raw almonds
  • ½ cup organic apple
  • 2 tbsp Flaxseed meal
  • 1 inch piece of fresh ginger
  • 1 small carrot
  • ½ lemon, juiced
  • Salt and Pepper to taste
Instructions
  1. Blend all ingredients in the Vitamix and enjoy.
  2. A sensible diet and exercise regimen, combined with a light and nutritious soup for dinner, will help you on your way to establishing and maintaining good healthy habits year round.
3.5.3251

 

Filed Under: Breakfast, Lunch/Dinner, Recipes

GREEN GAZPACHO

June 28, 2016 By kjain

 

green gazpacho

This delightfully refreshing cold, no cook summer soup is my modern take on the traditional Spanish gazpacho. Avacado and corn give this soup a creamy and thick consistency. The addition of painted serpent cucumbers, celery and green bell pepper give it a lovely green color. Serve at room temperature or chilled.

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Filed Under: Lunch/Dinner, Recipes

SUMMER POLENTA BOWL

June 23, 2016 By kjain

summer polenta

This creamy polenta is gluten free, vegan and quick to make. Bursting with the goodness of summer’s fresh cranberry beans and flavorful cherry tomatoes this hearty dish scores at the family lunch or dinner table every single time!

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Filed Under: Lunch/Dinner, Recipes

ROASTED VEGGIE FRITTATA

June 10, 2016 By kjain

fritatta5
Chickpeas or garbanzo flour make the egg in this frittata recipe filled with roasted farmers market veggies. Easy, vegan, gluten free, dairy free and soya free with the added boost of anti-inflammatory turmeric spice. Makes for a very hearty and satisfying brunch, lunch or dinner dish.

This week I opened my CSA box to find a bunch of lovely purple dragon carrots along with my other summer veggies. The carrots are a dark purple burgundy hue with a sweet bright orange fleshy interior. These visually stunning natures masterpieces are no less than works of art just by themselves! As you can tell, I am smitten and have come down with a bad case of “carrot” love –itis☺ If you can’t find these feel free to use the rainbow carrot bunch found at your local market for a colorful frittata.

Don’t forget to use Kala Namak (pink salt) found in most Indian grocery stores if you prefer an eggy flavor. I also used nutritional yeast for a added cheezy flavor.

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Filed Under: Breakfast, Lunch/Dinner, Recipes

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MEET JYOTI

Welcome to my home kitchen. Here you will find quick and easy to make meals inspired by my Indian roots and interest and curiosity of global cultures and cuisines. Read More

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