Creamy Corn Soup with Cashews

Creamy corn soup with cashews is such a simple and comforting soup to make, and it takes hardly any time to prepare! Did you know that corn is a good source of fibre? The cashews deliver a beautiful creamy texture to the soup, without the richness of cream or the bulk of potatoes typically used in pureed soups. Plus, cashews are a good source of protein. I’ve made this soup with homemade vegetable stock, but you can easily use chicken stock. I also like to add the cobs when cooking the soup to obtain a little more flavour. Garnish the soup with grated cheese and herbs. I’ve chosen parmesan and parsley. If you want to add another layer of flavour and make the soup a little more substantial, grilled pancetta or prosciutto on top is also delicious.

Do you prefer soup without bits in it, as some of my family members do? Then you might like to try the pea and mint soup with celery and lettuce leaves

Best wishes,

Amanda
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5 from 1 vote

Creamy Corn Soup with Cashews

Creamy corn soup with cashews is quick to make, and comforting to eat.

Prep Time5 minutes mins

Cook Time30 minutes mins

Course: Main Course, Soup

Keyword: quick

Servings: 4 people

Author: Amanda Lawson

Ingredients

• 3 cobs corn, kernels removed (approx 450 g kernels) save the cobs for the soup
• 1 leek, washed and sliced substitute with brown onion
• 1/2 cup (90 g) raw cashews
• 1 L vegetable stock or chicken stock
• 2 tbsp olive oil
• sea salt and freshly ground pepper
• 1/2 cup shaved parmesan substitute with cheddar
• 1/2 cup chopped Italian parsely substitute with chives or rocket
• 100 g grilled prosciutto or pancetta optional

Instructions

• Warm olive in a medium saucepan, add leeks and a pinch of salt. Sauté for 5 minutes until the leeks are soft.
• Add the cashews, 2/3 corn kernels, cobs and stock. Bring to a boil, then turn down to a simmer, cover and cook for 10 minutes.
• Cool for 10 minutes, remove the cobs. Puree with a hand-held blender.
• Return soup to the stove, add the remaining corn kernels and cook a further 5 minutes.
• Season to taste. Garnish with grated cheese and chopped herbs. Serve immediately.

Notes

The soup is suitable to freeze. It will keep in an airtight container in the fridge for three days.