SWEET­CORN AND CASHEW SOUP

The Star Early Edition - - ANGELA DAY VERDE -

Serves 6-8

125ml raw cashew nuts, soaked in boil­ing wa­ter 4 ears of sweet­corn, un­cooked 500ml wa­ter 75ml olive oil 1 small clove of garlic 5ml salt 2ml ground black pep­per 60ml chopped fresh co­rian­der, plus ex­tra for gar­nish Drain the soaked cashews.

In a blender, com­bine the cashews with the sweet­corn, wa­ter, olive oil, garlic, salt, pep­per and 60ml co­rian­der and puree un­til smooth. Re­frig­er­ate for one hour. Serve gar­nished with ex­tra corn ker­nels and chopped co­rian­der.

This soup must be eaten on the same day.

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