The cold season has hardly started and you already want to eat more warm foods.
Today’s recipe – a delicious yellow creation of corn and YOGI TEA® Sweet Chili.
Takes 20 minutes | makes 4 portions
– Spiced oil:
6 tablespoons of sunflower oil,
4 bags of YOGI TEA® Sweet Chili (contents),
2 cm of fresh red chili
460 grams corn (readily useable / precooked),
2 teaspoons of sea salt (or to taste),
fresh red chili
To make spiced oil: Heat the contents of the tea bags plus the fresh chili in a pan with sunflower oil and simmer on very low heat for about 10 minutes. Turn heat off and let sit until fully cooled. Run through fine sieve. Set oil aside.
Soup: Place fresh corn kernels in a pan with ample amounts of water. Make sure the corn is fully covered. Cook for 5 minutes. Turn heat off and use hand mixer to blend into a creamy soup. You might have to add a bit more water to make the right consistency. Add sea salt and 3 tablespoons of spice oil. Blend again to mix and make extra smooth. For an extra silky cream consistency, pass through a sieve. Place soup in bowl, drizzle with some extra spice oil, add fresh chili and serve.
Did you like this recipe? If you are looking for new Ayurveda culinary pleasures, be sure to look at the Recipe chapter.