1cobcorn kernels only (sub with 1/2 cup frozen corn)
chat masala(see notes)
1-2cupsbroccoli, cauliflower, cabbage, celery, celery root, yams, etc.
Heat ghee in a large saucepan on medium heat. Add turmeric, black pepper and bay leaf and sizzle for 20 seconds to release the aroma and the medicinal properties of the spices.
Add water, kale, red wine vinegar, and salt, and bring to a boil. Reduce heat and simmer for 15 minutes.
Add corn and simmer for 5 minutes. The kale should be soft. If not continue to cook a little longer. Taste, and adjust for salt.
I really enjoyed the simple flavor of this soup, but I enjoyed it even more with a sprinkling of chunky chat masala. Chunky chat is a type of Indian chat masala that is frequently served with snacks, fruit, salads, and drinks. Chat masala’s flavor is savory and complex, and not very pungent. I recommend that you invest in chat masala. My husband loves it on fresh corn with lemon, and it is excellent with potato. The one I recommend includes salt, dry mango, black salt, cumin, musk melon, black pepper, pomegranate seeds, coriander, mint, ginger, nutmeg, chili, caraway, bishop’s week, cloves, and asafetida. You could also try garam masala, which is hotter than chat masala.
Kapha Cleanse Kale Soup https://www.goodgutayurveda.com/kale-soup-kapha-cleanse/ - GoodGutAyurveda.com