Then add the garlic. 2. Add the cauliflower florets and cook for 2 to 3 minutes. 3. Put in the cashew nut paste and mix well. Then add corn and water and cover the pan with a lid. 4. Let it cook it on ...
Leave to simmer for another 15 minutes until thickened a little. Season to taste. Add the sliced corn, cover with a lid and cook for 5–8 minutes more. Add the remaining vegetables and cook for a ...
Stir in the cream and bring to a simmer. Allow to cool slightly, then blend until smooth with a hand-blender. To serve, pour the soup into two soup bowls and drizzle with olive oil.
Serves 4 to 6. Sweet corn, puréed into a smooth soup and topped with roasted chilies, salty queso fresco and crispy tortilla strips, is simple to make but sure to impress. Scrape the corn cobs ...
As a slight chill starts to enter the air, I wanted to share a cozy soup recipe to wish summer farewell ... Next go in sweet kernels of corn, the buttery beans — no need to defrost — and ...