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
- 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.
- 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.
- 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.
- 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 Dennis Boatright