Yellow Squash & Corn soup

Increase Immunity with Vitamin C from this squash vegetable that is low in calories and high in anti-inflammatory properties. Corn is full of fibre and good for digestion. Loaded with Phytochemicals that promote healthy vision.

Pitta - Pacifying in Summer

Yellow squash is light, cooling and easy to digest sweet in taste so it helps to balance the body in the summer heat.

Ingredients

2 cups Yellow Squash

1 cup Corn (Fresh shucked corn or frozen)

1 Yellow Onion (finely chopped)

1 liter Vegetable Broth (Plus 1 cup more stock)

4 Black Peppercorns

1 1/2 tsps Ghee

1/2 tsp Himalayan Salt

1 tbsp Fresh Coriander

1 Lime (1/2 juiced and the rest cut into wedges for garnish)

Directions

In a heavy bottomed soup pot heat 1 tsp of ghee add the onions with the peppercorns until the onions are soft. Add the squash and corn cover with the broth. Cook for 20-25 minutes until the vegetables are translucent.

Puree the soup with a stick blender and set aside.

This soup is good cold or hot. If you serve it hot Add a 1 /2 tsp of hot ghee to the soup just before serving. Garnish with lime wedges and fresh coriander.

Optional - Add finely diced green chili for Kapha avoid for Pitta.