Indian inspired Corn Soup with Greek Yogurt 

Okay, the crazy weather in Georgia has tons of people sick.  One day it’s summer, the next day it’s winter with a touch of fall by 2:00 pm. Lol. Hey, I  love my state, but she can be a little unpredictable.  Well, if you are needing some natural remedies, get some rest, plenty of fluids and enjoy a couple bowls of this soup. Its loaded with turmeric, garlic and onions, all known to help boost your immune system.  I added a few fancy garnishes, like edible flowers and red bell peppers, but you can just enjoy it all by itself, no accessories required. Enjoy and remember to Set the Table with Love.  

Indian inspired Cornwall Soup with Greek Yogurt 

INGREDIENTS

4 tbsp butter

1 medium onion, diced

2 garlic cloves, minced

1 tbsp grated ginger

1/2 tsp ginger powder 

1/2 tsp turmeric powder

1/2 tsp  cumin powder

1/2 tsp cayenne

3 cups organic corn kernels

Salt and pepper to taste 

Whole fat greek yogurt, for garnish

Edible flowers, parsley or cilantro for garnish, optional. Drizzle of olive oil at the end 

INSTRUCTIONS 

Add butter to a medium pot iver medium heat. Add onions and cook until softened, not caramelized.  Add garlic, ginger, and remaining spices, allow to simmer for 2 minutes. 

Add corn kernels and season with salt and pepper, to taste . Cook, stirring, for 2 minutes. Add 4 cups organic vegetable broth and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Adjust sea seasonings if needed.

To serve, ladle into small bowls. Garnish each with the greek  yogurt. Add garnishes, if you like. I also chopped some red bell pepper as a garnish for more color. 

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