Gently Spiced Corn Soup


Gently Spiced Corn Soup

Serves: 7 Time: 0:30 Skill:
Recipe by Roz Mcintosh
Simple and easy to prepare, this is a great recipe to make ahead of time and have on hand for easy lunches throughout the week. We love to add turmeric to our recipes, not only for its added anti-inflammatory properties, but for its warm spicy flavour. According to Ayurvedic traditions, warming spices, help us to feel grounded and reduce stress. In our fast-paced world, we can often be running on adrenaline, which is neither good for our bodies or our minds. The incorporation of warming spices such as turmeric and ginger can help tip us back towards balance leaving us feeling satiated and grounded.  


  • 1.5 liter Restore chicken bone broth
  • 6 fresh corn on the cobs or 3 cups frozen corn
  • 2 tbsp olive oil
  • 1 onion (finely diced)
  • 6 cloves garlic (crushed)
  • 2 tsp ginger (finely grated)
  • 2 tsp ground turmeric
  • 2 tbsp soy sauce
  • 1/2 tsp ground black pepper
  • 2 spring onions (thinly sliced)
Shuck the corn and using a sharp knife, cut off the kernels close to the core. Set aside.  * Skip this step if using frozen corn.

Add the oil to a large heavy bottomed saucepan and place on a medium heat.

Add the onion and sauté until translucent but not brown.

Add the garlic and ginger, cook for a further minute.

Pour in the Restore chicken bone broth, soy sauce then the corn and pepper.

Bring to a gentle simmer and cook for 15 minutes until tender.

Using a stick blender, blend until the soup reaches a creamy consistency.

Serve topped with sliced spring onion.
100% Grass fed New Zealand Meat