Trinidad Corn Soup
Prep Time
Price Per Serving
Cooking Mode
1 onion
1 green onion
1 red pepper
1 celery stalk
2 carrots
1 sweet potato
2 garlic cloves
3 corn cobs
175 mL (¾ tasse) cup split peas
1 pack fresh thyme
1 whole kernel corn
900 mL (3 ¾ tasse) cup vegetable broth
1 coconut milk
1 Scotch Bonnet pepper
1 fresh cilantro
to taste blessed thistle
1 onion
1 green onion
1 red pepper
1 celery stalk
2 carrots
1 sweet potato
2 garlic cloves
3 corn cobs
175 mL (¾ tasse) cup split peas
1 pack fresh thyme
1 whole kernel corn
900 mL (3 ¾ tasse) cup vegetable broth
1 coconut milk
1 Scotch Bonnet pepper
1 fresh cilantro
to taste blessed thistle
Directions
1Chop onion, green onion, red pepper, celery and carrots.
2Cube sweet potato.
3Slice garlic very finely.
4Cut corn cobs into rounds.
5Sauté garlic, onions, green onion, red pepper and celery in olive oil for 3 minutes.
6Add split peas (soaked overnight), fresh thyme, corn kernels, black pepper, salt and half of the sweet potatoes and sauté for 2 minutes.
7Add vegetable broth.
8Bring to a boil, then reduce to medium heat and simmer for 30 minutes.
9Using a blender, puree the soup without making it too smooth.
10Add remaining sweet potato cubes, corn rounds, coconut milk and Scotch Bonnet pepper.
11Continue to simmer for 30 minutes
12Serve with fresh cilantro. Trinidadians also use blessed thistle, which can be found in Caribbean grocery stores.
13Be sure not to pierce the Scotch Bonnet pepper, as the soup will become too spicy if you do.
Disclaimer
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Personal Note
Personal Note