Serves 2 as pre course or 1 main course
-2.5 c of water
-2 small potatoes, chopped
-1 ear of corn
-1/4 of a butterfruit OR 10 cashews soaked overnight
-1/2 red onion
-2 cloves of garlic
-salt, pepper and 1 tsp sugar for taste
-Chop the potatoes into cubes or wedges, slice half an onion, and cut 2 cloves of garlic.
-Throw the potato, onion and garlic and ½ tsp of salt into boiling water. Let the mix boil for 10 minutes or until the potatoes are soft. They soften pretty quickly!
-Meanwhile, de-kernel the corn. Once the potatoes are soft, add the corn kernels to the pot and let the mixture boil for another 5 minutes.
-Remove from the stove and let the soup cool for 10 minutes.
-Place contents into a blender and add the butterfruit or cashews.
-Season with salt, pepper and sugar.
-Soy milk isn’t necessary thanks to the potatoes serving as a thickener.
-Your soup will be a lovely shade of green thanks to the butterfruit. It still tastes better than it looks. Promise.
-While you can cook and blend all of the corn kernels, I highly recommend setting a small handful of raw corn kernels to add to the finished soup. They add a nice, sweet crunch!