Need a quick lunch idea?
This corn soup takes just a few minutes…
2 1/2 cup corn kernels (fresh or frozen is fine)
2 cups hot water
1/2 cup raw cashews
4 Tbsp. extra virgin olive oil
1 Tbsp. miso paste
1 1/2 Tsp. coriander leaves to garnish
Place all ingredients into a blender (except the coriander) and blend until smooth and creamy.
Pour into 2 bowls, garnish with some pepper and coriander leaves and serve.
Quick, easy simple and filling.