3 yellow bell pepper (roughly chopped)
1 bunch chopped celery
few celery stem (finely chopped)
4-5 garlic cloves
1/4 cup cashews (heaped)
1-2 tablespoon lemon juice
1/4 teaspoon dried basil
1 tablespoon oil (divided in half)
1/2 cup water
3 cups stock (vegetable or chicken stock)
salt and pepper (to taste)
2. Meanwhile, heat oil in a pan and sauté corns, celery and bell pepper till a little tender.
3. When cooled, blend together cooked vegetables with cashews and 1/2 cup water till smooth. (you can strain the soup at this step)
4 Heat remaining oil in a pot, fry garlic and celery stem till the garlic turns golden brown. Add in the purée and stock. Bring to boil and simmer the flames. Cook for 5-8 minutes.
5. Now add lemon juice and dried basil. Season with salt and pepper.