Sunny Soup


  • corn kernels (frozen or fresh)
  • rice milk
  • wheat semolina
  • non-diary butter
  • vegan cheese by choice
  • parsley
  • basil
  • turmeric powder
  • black pepper
  • salt



I put frozen corn kernels in hot water, strain, and blend. I do not add any liquid as I want the mixture to be thick. I sauté shortly on a little non-diary butter, add rice milk and cook for 10-15 minutes. I thicken the soup with 1-2 tablespoons of wheat semolina and add a pinch of turmeric powder. Towards the end of cooking, I add chopped herbs and a handful of vegan cheese. I season with salt and black pepper.


Whenever I get the opportunity I use fresh corn. I bake it on the cob and then cut the kernels off and use them for soup or corn puree. Something sour goes well with it.


Be free like a sun and get all you want – repeat this:

I am wealthy, I am free – my life is all I want it to be.

Chef Kamala

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