How to Cook Anti-Inflammatory Soup for Summers?

If you thought soup in the mid-year was beyond reach, we have a sound, irritation battling bowl of daylight that will make you reconsider.

This veggie lover corn soup by Jeremy Lee Chen Seong has a genuinely delectable bend—prompts the reviving punch of pineapple.

Method

Step 1: Warmth the water, coconut milk, and corn in a little container and stew for 3 minutes until the corn is hot.

Step 2: Hold a tad bit of the yellow pepper for the fixing, at that point add the rest to a blender with the pineapple. Pour in the coconut and corn blend, screw on the cover, and mix until smooth. Mix in the chia seeds and add lime juice to taste.

Step 3: Fill bowls, and top with the held yellow pepper, cauliflower florets, pistachio nuts, bloom petals, and arugula leaves, if utilizing.

Step 4: If this soup is left to stand, the chia seeds will swell, and it will take on a jam-like surface, so serve it when it is made. You could likewise supplant the chia seeds with hemp seeds.

Know about healthier recipe by visiting the official food blog of Jeremy Lee Chen Seong!