Summer Pitta Soup

Summer Pitta Soup

Serves 4 as a main course, 6 as an appetizer

Use the freshest of summer vegetables available from your farmer's market for this pretty and delicious one-pot meal. The combination of spices, olive oil, and ghee gives a lovely, hearty flavor — perfect for summer, and not heavy.


  • 1 Tbsp. ghee
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. anise seed
  • 1 Tbsp. Maharishi Ayurveda Organic Pitta Churna
  • 2 ears fresh corn
  • 6 small new potatoes
  • 5 stalks celery
  • 1 small head of broccoli
  • 3 carrots
  • 7 cups water
  • 1 tsp. salt
  • Fresh ground pepper


  1. In a medium stock pot, place ghee and olive oil over a high heat and add anise seeds. When seeds start to slightly pop, remove from fire and add Organic Pitta Churna. Stir ingredients together.
  2. Remove corn from the cob by scraping with a large knife; chop the potatoes in quarters; dice the celery and carrots evenly and thinly; and cut up the broccoli. Add all the vegetables to the stock pot, return to the high heat and add the water. Bring to a boil and cover.
  3. Cook the vegetables at a rolling boil over medium heat for about 20 to 25 minutes until they are tender. Several minutes before serving, add the salt and freshly-ground black pepper to taste.
  4. One option is to lightly purée the vegetables with a hand blender, but don't overdo it. You want the vegetables to be chunky and tasty and not reduce the mixture to a broth. You can try a large whisk as a substitute.


Recipe courtesy of