WINTER MELON CREAMED CORN SOUP (v)
WINTER MELON CREAMED CORN SOUP
vegan | GLUTEN FREE | asian veg
YIELD: 4 servings
PREP TIME: 15 mins (overnight soaking time for cashews, if soaking)
COOK TIME: 15 mins
Ingredient / Recipe notes
- Winter melon are usually applied in Chinese cooking, mainly in soup, occasionally braised but is a great summer squash that relieves heat, it’s very cooling and thirst-quenching, a diuretic.
- Corn, especially corn silks are kidney-healthy, a wonderful diuretic.
- Cashews, like all nuts, have an anti-nutrient phytic acid, soaking and then rinsing well helps removal and thereby ‘activating’ the nutrients for our absorption.
INGREDIENTS
2 organic corn on the cob, reserve silks (if available)
300g organic winter melon, rough cut
180ml homemade bone broth / chicken or vegetable stock
Himalayan pink salt, to taste
black pepper, to taste
parsley, roughly chopped as garnish
extra virgin olive oil, garnish
RAW CASHEW CREAM
1/2 cup cashews, soaked and rinsed (soak for 6hrs or overnight, if soaking)
3/4 cup filtered water
l/2 tsp Himalayan pink salt
1/2 Tbsp nutritional yeast
DIRECTIONS
Make corn stock: cut corn cobs in half and boil with silks (if using) in a pot with enough water to cover corn. Simmer until cooked, about 10 minutes. Drain corn broth and reserve.
Carefully remove kernels from cooked cobs. Add 3/4 of the corn kernels (reserve the rest for serving) and cob cores back into the corn broth with winter melon and bone broth, or stock of choice. Bring to a boil and then simmer until the winter melon is soft.
Combine all ingredients for cashew cream and blend until very smooth. If it feels grainy, blend for longer. Set aside.
Once the winter melon is soft and has become translucent, turn off the heat and let the soup mixture cool for 10 minutes, or long enough for heat to cool off before transferring to your blender. Blend the soup until very smooth. Add cashew cream, continue blending until incorporated. Season with pepper, and if needed, a little bit of salt, to taste.
For assembly, ladle soup into bowls, add a tablespoon of the reserved kernels. Garnish with a generous amount of chopped fresh parsley and some extra virgin olive oil.
Enjoy!
