Visit site
  • Kim Sauer

    3 1/4 cups fresh yellow corn kernels 2 cups water 1/2 cup raw cashews 6 tablespoons extra-virgin olive oil 1 small garlic clove 2 teaspoons kosher salt 1 1/2 teaspoons chopped cilantro Freshly ground pepper In a blender, combine 2 1/4 cups of the corn with the water, cashews, olive oil, garlic and salt and puree until smooth. Pour the soup into bowls. Garnish with the remaining 1 cup of corn kernels, the cilantro and a sprinkle of pepper, then serve or store for the week ahead.

  • Damaris Dougherty

    Sweet Corn Chowder

Related Pins

Mushroom Soup | Vegetables Recipes | Jamie Oliver Recipes

Healthy, easy potato soup recipe with kale - this is seriously good!! Easy to make and surprisingly low in calories!

garlic soup - Richard Olney - amazing, very rich. Make sure to add the garlic broth to egg mixture very, very slowly to temper the eggs.

Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup.

Low Fat Vegan Chef's Kale Mandarin Orange Goji Berry Salad with Citrus Ginger Cashew Dressing

ricotta and almond breakfast wrap

Chocolate Cupcakes with Peppermint Frosting by Ree Drummond / The Pioneer Woman, via Flickr

Sticky Bourbon Chicken with Rice - simple ingredients, extremely easy prep, WOWZA good. |