How to make:

Corn-Cashew-Soup with Croutons

Creamy soup, quick and simple

Vegan

Prep Time
15 Minutes

Total Time
15 Minutes

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:

60g Cashews
2 Garlic cloves
1 Onion
1 Can of corn (Drained weight 285g)
1tbsp Basil
1tbsp Mint
Chili
1tsp Cumin
1tsp Turmeric
Some lemon juice
Salt, Pepper
Some white bread
Thyme

60g Cashews

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.