Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Sweet corn kernels | 560 g | Sweet · Heating |
 Carrot, diced | 140 g | Sweet, Bitter · Heating |
 Black pepper | 2 g | Pungent · Heating |
 Olive oil | 16 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1250 g | Whole culinary ingredient |
Step-by-Step Preparation
- Wash and cut the sweet corn kernels and diced carrot into even pieces.
- Warm the olive oil; bloom the cumin and soften the black pepper.
- Add the main ingredients and water, bring to a boil, then lower to a steady simmer.
- Cook until everything is completely tender; mash or blend part of the soup to give the broth body.
- Add the rock salt, simmer for three more minutes, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international vegetable-soup adaptation)
Corn Black Pepper Soup is a vegetable-forward soup served warm with a fully cooked texture. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Corn Black Pepper Soup
| Nutrient | Per 100g | Per Serving (1 serving (494g)) |
|---|---|---|
| Energy (Calories) | 114 kcal | 565 kcal |
| Protein | 2.8 g | 13.7 g |
| Total Carbohydrates | 21.9 g | 108.0 g |
| Dietary Fiber | 2.3 g | 11.4 g |
| Total Sugars | 0.5 g | 2.6 g |
| Total Fat | 2.2 g | 10.9 g |
| Calcium | 8.2 mg | 40.3 mg |
| Iron | 0.91 mg | 4.47 mg |
| Magnesium | 38.2 mg | 188.7 mg |
| Phosphorus | 62.9 mg | 310.8 mg |
| Potassium | 108 mg | 534 mg |
| Sodium | 116 mg | 572 mg |
| Zinc | 0.66 mg | 3.25 mg |
| Copper | 0.10 mg | 0.50 mg |
| Manganese | 0.17 mg | 0.82 mg |
| Selenium | 4.4 µg | 21.8 µg |
| Vitamin C | 0.4 mg | 2.1 mg |
| Vitamin A (RAE) | 62.4 µg | 308.3 µg |
| Vitamin E | 0.32 mg | 1.60 mg |
| Vitamin K | 1.7 µg | 8.3 µg |
| Thiamin (Vitamin B1) | 0.11 mg | 0.57 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.31 mg |
| Niacin (Vitamin B3) | 1.11 mg | 5.46 mg |
| Vitamin B6 | 0.19 mg | 0.92 mg |
| Folate (DFE) | 6.8 µg | 33.4 µg |
| Choline | 0.7 mg | 3.3 mg |
