Soups
Quick Sweetcorn Soup with Cashew Paste
Chef Roman Paulus's sweetcorn soup is quick and full of flavour. It starts with root vegetables, sweet potatoes and aromatic spices, including thyme, bay leaf and chilli. Simply add vegetable stock or water and sweetcorn – frozen, tinned or fresh. The real speciality is the creamy cashew paste, which is easy to blitz from cashew nuts with a little water.
Prep: 30 min
Servings: 4
Energy: 76 kcal per serving
Method
01.
Heat the olive oil in a pan and fry the finely chopped onion and garlic. Add the diced carrot, sweet potato and celery sticks and cook for 5–8 minutes. Then add the diced pepper, chopped thyme, bay le…
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