Trinidad Corn Soup

It’s a satisfying dish with rich flavours and a creamy texture. This filling soup is a great vegan meal to add to your recipe repertoire and we’re sure it will become a favorite once you try it!

Ingredients

• 4 ears of fresh corn
• 1 clove garlic chopped
• 1 celery stalks chopped
• 1/4 cup onion chopped
• 1 medium carrots sliced into discs
• 1/3 cup yellow split peas
• 1/4 cup red bell peppers diced
• 1/4 cup green bell peppers diced
• 1 scotch bonnet peppers (optional) to taste
• Hillo red pepper sauce to taste
• salt to taste
• pepper to taste
• 1 cup Kendel coconut milk
• 1 medium sweet potato diced
• 1 sprig thyme
• 1.5 cups + 1/2 cup stock
• 4 cups water
• 2 leaves cilantro chopped
• 1 tablespoon oil

Instructions

• Chop 3 ears of corn into pieces of about 2-inches each and shave the kernels off the remaining cob.
• Shave the corn kernels off the remaining corn cob.
• In a deep soup pot, heat the oil over a medium-high heat and fry the finely chopped onion until translucent. Add the garlic and celery and sauté for a further 2 minutes.
• Once softened, add the split peas, shaved corn, cilantro thyme, sweet potato along with the oregano, thyme salt and pepper. Sauté for a couple of minutes.
• Add 2 cups water and 1.5 cups of stock and cilantro to the pot, and bring to a boil.
• Once boiling, lower the heat to low and simmer until the split peas are soft (about 25-30 minutes, adding more water as necessary to maintain the level of the liquid).
• Once the split peas are cooked, use the back of a spoon to mash them up a bit. If you prefer a creamier soup you can also blend the soup to a creamy consistency at this point using an immersion blender.
• Add the coconut milk, scotch bonnet pepper, and 2 cups of water and bring to a slow boil.
• Prepare the dumplings by combining the water, flour, baking powder and salt together and knead to form a dough. Form the dumplings by hand by rolling into small balls between your palms,
• Finish up the soup by adding the cut corn pieces, dumplings, carrots, and bell peppers to the pot.
• Season with salt, pepper, and pepper sauce to taste.
• Continue to simmer until the dumplings and vegetables are cooked through (about 15 minutes).
• Serve and enjoy!

Notes

Related: Creamy Corn Soup with Lime, Chili and Baked Tortilla Related: Potato Soup with Bacon & Thyme

Related: Veggie Cream Soup with Pesto & Dried Tomatoes Related: Creamy Potato Leek Soup