This is a wonderful soup which is creamy and delicious.This soup is good for all the doshas (although pitta should leave out the chilli).The garnish is optional but does add some great texture to the soup.

Recipe taken from Anjum Anand's "Eat right for your body type"

Serves 4
1⁄2 tbsp ghee or 1 tbsp vegetable oil
11⁄2 medium onions, peeled and sliced
16g fresh ginger, peeled and roughly chopped
4 cloves of garlic, peeled and roughly chopped
1–2 green chillies, pierced with the tip of a knife
1⁄2 tsp ground turmeric
11⁄2 tsp ground cumin
11⁄2 tsp ground coriander
1⁄2 –1 tsp garam masala
Salt
4 sweetcorn cobs, corn cut off with a serrated knife (one handful reserve for garnish)
Handful of fresh coriander, chopped,Heat the oil in a large non-stick saucepan.Add the onions and cook until soft and golden brown at the edges.Add the ginger, garlic and chilli and cook, stirring, for 40 seconds.

Add all the spices and salt, give the pan a good few second stir, then add all but the reserved handful of sweetcorn (if you are making the garnish).

Pour in enough water to come 4cm above the corn,add the bare cobs for extra flavour, bring to a boil, cover and simmer until the corn is tender crisp, around 15–20 minutes. Remove the cobs.

Take off the heat and blend into a smooth soup. Pass through a sieve to remove any unprocessed corn skins. Adjust the water content for a creamy soup, adjust seasoning, bring back to a boil and serve garnished with the fresh coriander or the corn garnish below.

For optional garnish: add 1 tsp oil to a small, non-stick saucepan.Add1⁄2 tsp cumin seeds and once they sizzle, add the reserved corn and half a red pepper, chopped. Sauté, until crisp tender, around 7–9 minutes. Add the coriander.

This recipe was taken from Anjum's Eat Right For Your Body Type, published by Quadrille, photography by Lisa Linder, £14.99

Anjum Anand is well known as the presenter of two BBC2 series of Indian Food Made Easy. Her accompanying books – Indian Food Made Easy and Anjum's New Indian – were both bestsellers, Anjum appears in newspapers and magazines and broadcasts regularly on radio TV about her light, healthy modern take on Indian Food.