Creamy Corn Soup
Preparation time is 30minutes
Cook time is 1hours 5minutes
Total time is 1hours 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 450grams Macro Organic frozen cauliflower florets
- 2 cup Inside Out Calcium Enriched Almond Milk
- 1 brown onion, finely chopped
- 1/2 continental parsley, finely chopped
- 1 cup Campbells Real Stock Vegetable Salt reduced
- 75grams raw unsalted cashew nuts, roughly chopped
- 4 slices wholemeal bread
- 2tablespoons olive oil
- 2 Macro Organic Corn Kernels
Method
Step 1 of 4
Heat half the oil in a large saucepan over low heat. Add onion and cook for 10 minutes or until softened. Reserve 1/2 cup corn, then add remaining corn and cauliflower to pan and cook for 6 minutes or until just golden.
Step 2 of 4
Add cashews, milk, stock and 1 cup water. Increase heat to medium-high and bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes or until cauliflower is softened. Remove from heat. Using a stick blender, blend until smooth.
Step 3 of 4
Meanwhile, place bread in a food processor and process until coarse crumbs form.
Step 4 of 4
Heat remaining oil in a frying pan over medium heat. Add reserved corn and cook for 4 minutes or until light golden. Add breadcrumbs and cook for a further 3 minutes or until toasted. Remove from heat. Add parsley and season, tossing to combine. Ladle soup into bowls and top with crumb mixture. Serve.
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