This recipe uses corn shaved off of 3 cobs of grilled corn.
** makes 4 to 6 servings
1/2 C raw cashews (soaked for 20 minutes in hot water)
1/2 C water
1 C roasted corn kernels
2 tbsp vegetable oil
1 C yellow onion, finely chopped
2 garlic cloves, minced
1 C carrot, finely chopped
1 C celery stalk, finely chopped
2 cups diced yellow potato (can leave skin on)
1 tbsp fresh thyme
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp sea salt
1 tsp ground pepper
4 C low-sodium vegetable stock
1 1/2 C roasted corn kernels
4 C baby spinach leaves
Drain and rinse soaked cashews. Place in a high powered blender along with the water and the 1 cup of roasted corn kernels. Blend until very smooth and set aside.
In a large pot sauté the yellow onion in vegetable oil over medium heat for 2 to 3 minutes stirring frequently with a wooden spoon until soft. Stir in minced garlic and cook for another minute. Then toss in celery and carrots and sauté for another 5 to 6 minutes until everything is soft and has started to release moisture.
Add in the diced potato, thyme, smoked paprika, and chili powder and sauté for another 1 to 2 minutes while the herbs and spices become fragrant. Add in sea salt and ground pepper plus 2 cups of vegetable stock and stir to combine. Simmer this mixture for 8 minutes.
Then add in all the cashew cream you blended earlier, 2 more cups of vegetable stock and the remaining roasted corn kernels. Simmer on medium for 7 to 8 minutes until a light bubbling occurs. Then fold in 4 cups of spinach leaves and simmer on low for another 20 minutes to allow the flavours to combine.