How to make:
Corn-Cashew-Soup with Croutons
Creamy soup, quick and simple
This recipe is perfect for those days when you don't have that much time, but still want something yummy and healthy! This corn soup is wonderfully creamy due to the cashews and the croutons make the dish perfect. Plus, you can easily modify the recipe too! If you use less water, the soup becomes thicker and can also be used as a delicious sauce for pasta or other dishes. It's also vegan! So a total win-win.
Ingredients for 2 servings of Corn-Cashew-Soup:
2 Garlic cloves
1 Can of corn (Drained weight 285g)
Some lemon juice
Some white bread
First, pour boiling water over the cashews and let them soak.
2 Garlic cloves · 1 Onion · Oil · 1 Can of corn
Then cut the garlic and onion and fry them in a pot with some oil. Then add the drained corn.
Piece of bread · Olive oil · Thyme
In the meantime, divide the bread into bite-sized pieces. Fry in olive oil and thyme until crispy, and the croutons are ready.
1tbsp Basil · 1tbsp Mint · Chili · 1tsp Cumin · 1tsp Turmeric · Lemon juice
After a few minutes, add 500ml of water to the corn and stir in basil, mint, chili, cumin, turmeric and lemon juice. Bring everything to a boil. Then remove from heat and puree finely.
Chili · Mint · Croutons
Serve the soup with extra chili, mint and your croutons.
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