Cashew corn chowder with chipotle oil

Name: Cashew corn chowder with chipotle oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 tbsp coconut oil; 1 tbsp ground turmeric; 2 tsp ground cumin; 2 pinches cayenne pepper; 3 onions, chopped; 2 tsp salt, plus extra as needed; 6 garlic cloves, very finely chopped; 1 litre vegetable stock; 4 corn cobs; 93g raw cashews, soaked for at least 4 hours or up to overnight; 1 tbsp lime juice; 2 tbsp cold-pressed extra-virgin olive oil; ¼ tsp ground chipotle chillies; Handful fresh coriander leaves and tender stems, roughly chopped, to garnish

Portion size: Serves 4
Hands-on time 30 min, plus soaking time
Difficulty: medium

Recipe by: Sarah Britton

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”If you’ve never used cashews to replace regular cream or milk in a soup before, I highly recommend you try it. I’ve also added a drizzle of chipotle oil and a handful of coriander leaves to take the flavour to the next level.” – Sarah Britton

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Ingredients

1 tbsp coconut oil
1 tbsp ground turmeric
2 tsp ground cumin
2 pinches cayenne pepper
3 onions, chopped
2 tsp salt, plus extra as needed
6 garlic cloves, very finely chopped
1 litre vegetable stock
4 corn cobs
93g raw cashews, soaked for at least 4 hours or up to overnight
1 tbsp lime juice
2 tbsp cold-pressed extra-virgin olive oil
¼ tsp ground chipotle chillies
Handful fresh coriander leaves and tender stems, roughly chopped, to garnish

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Method

Melt the coconut oil in a large pan over a medium heat. Add the turmeric, cumin and cayenne, then cook for 1 minute or until fragrant. Add the onions and salt and cook for 5 minutes or until slightly softened. Add the garlic. If the bottom of the pan seems dry, add a little stock.
Meanwhile, carefully cut the kernels off the corn cobs by standing each cob on its end in a shallow bowl and slicing downwards with a sharp knife (away from your hand).
Add the corn kernels to the onion mixture in the pan and stir to coat with the spices. Cook for 5 minutes, then add the rest of the stock. Bring to the boil, then reduce the heat to low and simmer for another 5 minutes or until the corn is bright yellow and tastes sweet.
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Once the corn is cooked, remove the saucepan from the heat and transfer the mixture to a blender. Add the soaked and rinsed cashews along with the lime juice, put on the lid, then blend on high until smooth; add water to thin the soup, if you want to, then season to taste with salt. Alternatively, pour the mixture into a large bowl and blend with a stick blender. If not serving straightaway, return the soup to the pan and keep warm.
In a small bowl, whisk the olive oil with the ground chipotle until thoroughly blended. Serve the soup in bowls, topped with a drizzle of the chipotle oil and a sprinkle of chopped coriander.

Nutrition

332kcals Calories
22.5g (5.7g saturated) Fat
11.2g Protein
18.4g (8.1g sugars) Carbs
5.2g Fibre
4g Salt

Quick wins & tips

If you can’t get hold of chipotle chillies or don’t want to grind them, buy a jar of chipotle chilli paste instead (available from large supermarkets). Stir ¼ tsp into the oil in step 5.

Make Ahead

Soak the cashews in a bowl of water for at least 4 hours or overnight. Make the soup to the end of step 4 up to 24 hours in advance (keep in a sealed container in the fridge), then reheat in a medium saucepan over a gentle heat. Drizzle each bowl with a swirl of chipotle oil, then scatter with the coriander leaves to serve.