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Fresh corn is widely available in the summertime, and this recipe is a beautiful way to enjoy it. Corn is both warming and drying, which is particularly supportive for Kapha dosha.
Despite the prevalence of genetically modified corn in the United States, most corn on the cob is non-GMO, but make sure you check before buying or choose organic to be safe.
Are you familiar with daikon radish? It is long and white like an oversized carrot, with a crunchy, bitter kick to it. Daikon radish flavor is milder than red radishes, and cooking any radish reduces its bitterness further.
Food with the bitter taste is typically cooling, but radish is an exception because it is also pungent, which makes it hot. This hot, bitter quality helps to break up stagnation and sluggishness, which is common in Kapha type disorders.
Daikon is also diuretic, which helps to reduce excess water weight, helpful in cases of edema as well as lung congestion, and even indigestion in the upper GI.
Kombu is a type of kelp that is sold in sheets. It is considered to be one of the most highly mineralized foods. It is highly prized in Traditional Chinese Medicine and cooked with beans to increase digestibility.
In this recipe, carrots and onions serve as balancing ingredients, bringing in their unique sweet vegetal tastes.
This soup is entirely oil-free, and yet it tastes amazing. This is part of its charm. Enjoy!
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Fresh Corn Soup with Daikon Radish (Oil-free)
- 2 cobs corn kernels removed (about 1 1/2 cups)
for the corn stock
- 5 cups water
- 1/2 cup onion sliced
- 2 cloves garlic minced
- 2-inch squares kombu seaweed (optional)
- pinch Himalayan pink salt
to finish with soup
- 1 cup carrot chopped into large bite-sized chunks
- 2 cups daikon radish chopped into large bite-sized chunks
- 1/4 cup parsley chopped
- 1/2 teaspoon vegetable bullion
- 1/4 teaspoon black pepper or to taste
for the garnish
- 1/4 cup green onion or chives finely chopped (optional)
- Use a knife to remove corn kernels from the cobs and set corn aside. Place the cobs in a large saucepan with water, onion, garlic, kombu, and a pinch of salt.
- Bring to a boil, then simmer for 20 minutes. By simmering the cobs, you extract nutrition, sweetness, and flavor. Simmering the kombu extracts flavor and minerals. Use metal tongs to remove the corn cobs and kombu and discard or compost.
- Add the corn kernels, carrots, daikon radish, parsley, vegetable bouillon, and black pepper to the broth, and simmer for 15 minutes until the vegetables are cooked. Taste and adjust for salt.
- To serve, garnish with finely chopped green onions or chives and an extra sprinkle of black pepper.