Raw Corn Chowder
This soup is a quick and easy raw appetizer. You can replace the agave nectar with other sweeteners such as raw honey or dates.
Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
Serves: 4
Ingredients
- 1 cup raw macadamia nuts
- 1 cup walnuts, soaked in water overnight
- 2 Tbsp. olive oil
- ¼ tsp. cayenne pepper
- 2 Tbsp. agave nectar
- ½ clove garlic, peeled
- ½ tsp. kosher salt
- 3 cups water
- 2 cups fresh corn
- 1 cup cubed yellow squash
- ¼ cup diced celery
- 2 Tbsp. fresh thyme
Directions
- Create the soup base by blending the macadamia nuts, walnuts, olive oil, cayenne, agave nectar, garlic, salt, and water in a blender until smooth.
- Pour the soup base into a large bowl and stir in the corn, summer squash, and celery. Divide into serving bowls and sprinkle with thyme.
Amount per serving | |
---|---|
Calories | 590 |
Total Fat | 53g |
Saturated Fat | 7g |
Cholesterol | 0mg |
Sodium | 270mg |
Total Carbohydrate | 32g |
Dietary Fiber | 7g |
Sugars | 15g |
Protein | 10g |
Recipe Information
Serves: 4
Ingredients
- 1 cup raw macadamia nuts
- 1 cup walnuts, soaked in water overnight
- 2 Tbsp. olive oil
- ¼ tsp. cayenne pepper
- 2 Tbsp. agave nectar
- ½ clove garlic, peeled
- ½ tsp. kosher salt
- 3 cups water
- 2 cups fresh corn
- 1 cup cubed yellow squash
- ¼ cup diced celery
- 2 Tbsp. fresh thyme
Directions
- Create the soup base by blending the macadamia nuts, walnuts, olive oil, cayenne, agave nectar, garlic, salt, and water in a blender until smooth.
- Pour the soup base into a large bowl and stir in the corn, summer squash, and celery. Divide into serving bowls and sprinkle with thyme.
Nutrition Information
Amount per serving | |
---|---|
Calories | 590 |
Total Fat | 53g |
Saturated Fat | 7g |
Cholesterol | 0mg |
Sodium | 270mg |
Total Carbohydrate | 32g |
Dietary Fiber | 7g |
Sugars | 15g |
Protein | 10g |