Trinidad corn soup

Large pot of corn soup

5 from 1 reviews

Trinidad corn soup is the ultimate one pot, vegan street food that is hearty and flavoursome




  1. Melt the coconut oil on medium heat.
  2. Proceed to saute the onion, chives, garlic and celery until soft and translucent.
  3. Add the split peas, red bell peppers, sweet potato then stir and season with thyme, chadon beni, black pepper and pink salt to taste.
  4. Cook for 2-3 minutes until fragrant.
  5. Pour in the vegetable stock along with the warm water
  6. Bring the pot to a boil, reduce the heat to medium-low then cover with lid and simmer for 30 minutes until the split peas are soft (they should be easy to smash with a fork or spoon).
  7. Remove the lid then use an immersion stick blender to puree the entire contents in the pot.
  8. Pour in the coconut milk, ears of corn, corn kernels, carrots, pumpkin and scotch bonnet.
  9. Make the dumplings by placing the flour and pink salt in a medium sized bowl
  10. Pour the water, in intervals into the bowl while kneading the flour and water into a large dough ball
  11. Pinch off a small piece of dough  and roll in the palm of your hands to create a long (spinner) dumpling
  12. Repeat and lower each dumpling into the pot of soup.
  13. Once added continue to simmer for a further 20 minutes.
  14. Remove the scotch bonnet pepper before serving