Food & Wine Lifestyle May 6, 2016

Creamy Corn, Coconut & Hazelnut Soup

 

Ingredients:

2 cups (500ml) coconut milk

1 cup (250ml) filtered water

2 cups (400g/14oz) fresh corn kernels

1/3 cup (40g/1.5oz) hazelnuts, plus extra to serve

1 tsp dried turmeric

1 Tbsp salt

1 tsp freshly ground black pepper

¼ cup sprigs of fresh dill, to serve

 

Method:

Place all ingredients except dill in a high-speed blender and blend on medium for 2 minutes. Taste and add salt and pepper to your preference. To warm the soup, turn the blender to high and blend for 4–5 minutes. Pour into bowls and serve with some fresh dill and chopped hazelnuts on top.

// Serves 4

 


Recipe: The Raw Kitchen by Olivia Scott,
Beatnik Publishing, RRP $59.99.
beatnikshop.com
Photography: Sally Greer

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1 Comment

  • Reply K May 11, 2016 at 10:18 am

    “To warm the soup, turn the blender to high and blend for 4–5 minutes.”
    Perhaps this is a mistake? My blender doesn’t often warm my soup.

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