Zucchini & Corn Soup

Is a blind uncle better than no uncle, I wonder, while dropping you a recipe without any other content?

Zucchini & Corn Soup

(Serves 2-4 persons)

Ingredients:
2 small zucchinis (about 400g)
1-2 Tbsp ghee, butter or oil
1/4 tsp hing powder
1 tsp coarsely ground black pepper
1/4 tsp sweet paprika powder
3/4 tsp dry dill
1 cm (1/3”) fresh turmeric root, peeled and finely grated
750 ml (3 Cups) water
400 ml (1 1/2 Cup) frozen corn
125 ml (1/2 Cup) Greek style thick yogurt
1 tsp salt
1 tsp kala namak powder
125 ml (1/2 Cup) fresh dill

Method:
Wash, peel and cut the zucchini in half lenghtwise. Slice the halves into bite-size pieces crosswise.

Heat up the ghee in a pot. Add the spices and then the zucchini slices. Sauté the vegetables for a few minutes. Add the water. Cook, covered, until the zucchini pieces are tender but still firm. You don’t want them to become mushy!

Add the corn kernels. Bring the liquid to a boil and mix in the yogurt. Remove the soup from the stove and toss in the salt and kala namak powder, and the fresh dill.

Optional:
Garnish with sprouts.