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Sweetcorn and Cashew Soup
What you will need:
  • 125ml raw cashew nuts, soaked in boiling water
  • 4 ears of sweetcorn, uncooked
  • 500ml water
  • 75ml Morgenster Extra Virgin Olive Oil
  • 1 small clove of garlic
  • 5ml salt
  • 2ml ground black pepper
  • 60ml chopped fresh coriander, plus extra for garnish

    How to prepare:
    Drain the soaked cashews.
    Cut the kernels off the sweetcorn cob.
    In a blender, combine the cashews with the sweetcorn, water, olive oil, garlic, salt, pepper and 60ml coriander and puree until smooth.
    Refrigerate for one hour.
    Serve garnished with extra corn kernels and chopped coriander.
    This soup must be eaten on the same day.

    Recipe supplied by The Star, Angela Day.

    Click here to download the recipe in pdf format.
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