Creamy Coconut Corn Chowder
Ingredients:
1 head of cauliflower, steamed and chopped 2 bags of frozen sweet corn 1/2 cup of raw cashews 1 cup of unsweetened plain coconut milk (like Silk) 1/2 cup of canned coconut milk 1/4 cup of fire roasted red bell peppers Paprika and pepper to taste Pico de Gallo for topping Directions:
-In a large pot, combine all of your ingredients -Bring to a boil, turn heat down & simmer for 10-15 minutes -Turn off heat, remove from burner and allow to cool for a bit -Using an immersion blender, thoroughly purée your soup Notes: With the pico, I left in half of the jalapeño seeds. I find it contributes another layer of depth to the flavor. This is optional of course, if you do not like the spiciness. If you do not have an immersion blender, wait for the soup to cool and blend thoroughly in a blender. If you have a vitamix, the soup can be blended while hot.
This soup is meant to be served cold, it's perfect for summer time, but it can also be enjoyed warm.
Top with pico in the middle and enjoy!
Bonus..... If you would like to make the pesto as seen in the photo, here is the recipe. Kale & Sundried Tomato Pesto: 1-2 cups of kale 1/4 cup of sunflower seeds 1/4 cup sundried tomatoes 1/4-1/2 cup nutritional yeast 1/4 cup of extra version olive oil Blend well and serve on your favorite fresh bread.