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Cream of Basil Soup with a Corn + Cucumber Salad

Servings: 3 to 4

Servings: 3-4
Ingredients
  • subheading: Soup:
  • 2 cups of raw cashews, soaked
  • 2 cups filtered water
  • 1 ½ {packed} cups of fresh basil leaves
  • 1 garlic cloves
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper
  • 2 handfuls baby spinach, optional
  • subheading: Salad:
  • 3 ears of sweet corn {2 cups off the cob}
  • 1 small-medium cucumber, peeled if desired {1 ½ cups diced}
  • large handful of parsley, chopped
  • ¼ cup olive oil
  • 1 tablespoon red wine or apple cider vinegar
  • juice from ½ lemon {about 1 tablespoon}
  • ¼ teaspoon sea salt + more to taste
  • ½ teaspoon ground pepper
Steps
  1. For the soup... Rinse the soaked cashews, and discard soaking liquids.
  2. In a blender pulse together, on low the cashews and water. Add in the basil, garlic, salt and pepper and blend on low until totally smooth.
  3. Transfer soup to a airtight container and refrigerator for at least one hour or until chilled all the way through.
  4. Serve with a few spoonfuls of corn and cucumber salad {see below} + a drizzle of olive oil + pinch of sea salt and pepper.
  5. For the salad... Remove the corn from the cob. Dice the cucumber in small pieces.
  6. Combine the corn kernels, diced cucumber, chopped parsley, olive oil, vinegar, lemon juice, sea salt and pepper in a bowl and toss together to coat evenly. Refrigerate until you are ready to serve.
Notes
  • For best results, and easier digestion, soak your raw cashews anywhere from an hour to fours hours before blending.
  • Cherry tomatoes, and sweet bell peppers would be an excellent addition to the salad ingredients, get creative, all the summer flavors work here. The longer it sits, the tastier it gets, so you can make it in advance. This will make more salad than you need, so you’ll have a small bowl leftover to eat as is.
 

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