Cold creamy pea soup with corn salad, chili, and cilantro

Ingredients for the soup (4-6 servings):

• 500 g frozen or fresh green peas
• 1 carrot, peeled and coarsely chopped
• 1 medium onion, peeled
• 1.5 L water
• 1 tsp salt
• 1/2 tsp cumin
• 250 ml (1 cup) 5% soy cooking cream

For the salad:

• 2 fresh cobs of corn
• 1/4 spicy red chili pepper (or according to taste), finely chopped
• A handful of cilantro leaves, washed and separated from the stems
• 3 tbsp olive oil
• 1 tbsp raw sunflower seeds (unsalted, not roasted)
• Salt and pepper

Instructions:

1. Add the peas, carrot, onion, water, and salt into a large pot.
2. Cover, bring to a boil, then lower the heat and cook for 20 minutes.
3. Transfer to a blender or food processor and blend until smooth.
4. Add the soy cream and cumin to the blender and adjust to taste.
5. Allow cooling.
6. While the soup is cooling make the small salad:
7. Shave the corn off the cob using a knife and place it in a pan with a tablespoon of olive oil.
8. Fry for a few minutes until it softens. Remove from the heat.
9. Mix the corn with the chili and cilantro.
10. Season with some olive oil, salt, and pepper.
11. Pour the soup into bowls and add 2-3 tablespoons of salad in the middle of the bowl.
12. Drizzle a few drops of olive oil around the salad, add some sunflower seeds and serve.

הדפס מתכון