INGREDIENTS

•  

  ·         1 can Hanaa Sweet Corn, drained

  ·         1 cup raw cashews, soaked

  ·         1 ½ cups fresh basil leaves

  ·         1 ½ cup baby spinach

  ·         1 garlic clove

  ·         ½ tsp salt

  ·         ½ tsp ground pepper

PREPARATION

1.       Rinse the soaked cashews, and discard soaking liquids.

2.       In a blender pulse together, on low the cashews and water. Add in the basil, spinach, garlic, salt and pepper and blend on low until totally smooth.

3.       Transfer soup to an airtight container and refrigerator for at least one hour or until chilled all the way through.

4.       Top it with Hanaa Sweet Corn and a drizzle of olive oil + pinch of sea salt and pepper.