Bresc BV

Sweetcorn soup with Cajun and coconut


  • 4 sweet potatoes
  • 0.6 l vegetable stock
  • 500 g coconut milk
  • 400 g sweetcorn
  • 100 g cashew nuts
  • 50 g Bresc Freshly chopped shallot
  • 30 g Bresc Peperoncini marinati 
  • 20 g Bresc Cajun
  • 4 spring onions
  • salt and pepper

Preparation method

Peel the potatoes and chop into segments. Gently fry the freshly chopped shallot. Add the stock and the sweet potatoes and allow to boil for 10 minutes. Next, add the sweetcorn and cook briefly in the soup until tender. Slice the spring onion finely, brown the cashew nuts lightly, puree the soup and add the coconut milk. Bring it to the boil, leave to boil for 10 minutes and then add the Cajun, salt and pepper. Garnish the dish with the spring onion, Peperoncini marinati and cashew nuts.

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