Bangor Mail - - The food focus -

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.

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