1cobcorn , kernels only (sub with ½ cup frozen corn)
optional ingredients
chat masala, (see notes)
Instructions
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.
Notes
Add more vegetables
At the stage when you add the chopped kale, you could also add chopped broccoli, cauliflower, cabbage, celery, celery root, yams, etc.
Optional chat masala
I really enjoyed the simple flavor of this soup, but I enjoyed it even more with a sprinkling of zingy chunky chat masala. Chunky chat is an Indian spice that is frequently served with snacks, fruit, salads, and drinks. Chat masala’s flavor is savory, lemony, and complex. 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 made with cinnamon, bay leaf, and cloves, among other spices.