CORN AND PINEAPPLE SUNSHINE CRUSH
INGREDIENTS (serves 4)
14fl oz water; 1 pint coconut milk; 5oz frozen corn; 2 small yellow bell peppers, cored, deseeded and diced; 4 slices of pineapple, peel cut away, cored and diced; ¼ tsp chia seeds; 1 fresh lime; 8 cauliflower florets, cut into small pieces; 1½oz roughly chopped pistachio nuts; torn nasturtium or english marigold petals, optional; a few small rocket leaves, optional.
1. Heat the water, coconut milk and corn in a small pan and simmer for three minutes until the corn is hot.
2. Reserve a little of the yellow pepper for the topping then add the rest to a blender with the pineapple. Pour in the coconut and corn mix, screw on the lid and blend until smooth. Stir in the chia seeds and add lime juice to taste.
3. Pour into bowls and top with the reserved yellow pepper, cauliflower florets, pistachio nuts, flower petals and rocket leaves, if using. ■ Cook’s tips. If this soup is left to stand the chia seeds will swell and it will take on a jelly-like texture, so serve it as soon as it is made. You could also replace the chia seeds with hemp seeds.