This soup is light with a balance of sweet and spice. The combination of saffron and turmeric makes it exotic, without loosing the flavors of summer corn.
1 Garlic scape, or alternatively 1 clove of garlic
1 Big handful fresh cilantro
1 tablespoon Fresh Oregano
1 tablespoon Tahini
0.125 cup Olive oil
0.25 cup Water
1 pinch Largeof salt
2 tablespoon Olive oil
0.25 Red onion, sliced
1 inch Knob of ginger, sliced
1 inch 3-4 small yellow carrots cut into -s
3 Ears fresh corns, shucked and silked
0.5 inch 1 yellow summer squash, cut intoslices
1.5 teaspoon Kosher salt
As required Fresh black pepper
1 teaspoon Turmeric
2 cup Water, or vegetable broth
pinch Saffron, plus more for plating
Nutrition value
249
calories per serving
18 g Fat17 g Protein4 g Carbs3 g FiberOther
Current Totals
18 g Fat
17 g Protein
4 g Carbs
3 g Fiber
MacroNutrients
Carbs
4 g
Protein
17 g
Fiber
3 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
70 mg
Iron
2 mg
Vitamin A
205 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
20 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
35 mg
Manganese
0 mg
Phosphorus
113 mg
Selenium
15 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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