Trini Corn Soup
Serves: 4
Prep time: 15 minutes
Cook time: 60 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens 2023 Country of Study Recipe Collection
Ingredients:
- 2 tablespoon olive oil
- 1 onion, diced
- 2 chives, sliced
- 2 cloves of garlic, finely chopped
- 2 celery stalks, diced
- ¾ cup split peas
- 1 capsicum, diced
- 1 sweet potato, peeled and diced
- ¼ cup coriander, chopped (optional)
- 1 teaspoon black pepper, ground
- 300ml vegetable stock, reduced salt
- 300ml water
- 400ml can coconut milk, reduced fat
- 5 cobs of corn, sliced into 4 pieces
- 400g can corn kernels, drained
- 1 carrot, diced
- 1 cup pumpkin, peeled and diced
- 1 habanero chilli, whole (optional)
Method:
- HEAT olive oil in a large saucepan or soup pot over medium heat.
- SAUTÉ onion, chives, garlic, and celery until soft and translucent.
- ADD split peas, capsicum, sweet potato, coriander, black pepper, vegetable stock and water and stir to combine.
- BRING to the boil then reduce to simmer for 30 minutes or until the split peas are soft.
- BLEND the soup mixture with a stick mixer.
- ADD coconut milk, cobs of corn, corn kernels, carrots, pumpkin, and whole habanero chilli (optional). Simmer for another 20 minutes on low heat.
- REMOVE the habanero chilli before serving.
What's Great About It:
This soup is a very popular dish in Trinidad and Tobago, especially after a night of celebrating during the carnival season. This recipe uses staple ingredients and is loaded with a huge three servings of vegetables per portion.
