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Large pot of corn soup
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Trinidad corn soup

Trinidad corn soup is the ultimate one pot, vegan street food that is hearty and flavoursome
Course Soup
Cuisine Caribbean
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 617kcal
Author Charla

Ingredients

  • 5 ears of corn organic, chopped in 2 inch pieces
  • 1 cup corn kernels organic, if possible, 115g
  • ¾ cup presoaked split peas drained (115g)
  • 1 medium sweet potato chopped
  • 1 red pepper chopped
  • 1 cup pumpkin chopped (135g)
  • 1 medium carrot chopped
  • 2 celery stalks sliced
  • 1 small onion chopped
  • 2 chives scallion, sliced
  • 4 garlic cloves chopped finely
  • ¼ of chadon beni chopped (cilantro/coriander)
  • 4 sprigs of thyme stems removed
  • 1 teaspoon black pepper
  • 1 can of coconut milk 400ml
  • 3 cups of vegetable stock 300ml
  • 3 cups warm water 300ml
  • 1 scotch bonnet
  • 2 tablespoon coconut oil
  • Pink salt to taste

To make the dumpling

  • 1 cup of gluten free flour 125g
  • ½ cup of warm water 125ml
  • ¼ teaspoon of pink salt

Instructions

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

Notes

  • Make sure the ears of corn are chopped roughly the same size.
  • The kernels are optional as the corn pieces do pull away leaving some corn pieces floating in the soup.
  • This soup dish is vegan but also suitable for those who are gluten/wheat intolerant.
  • If you cannot get hold of chadon beni use coriander/cilantro instead.
  • Chadon beni is known as spirit weed (Jamaica), long coriander, Thai parsley
  • The soup may thicken up as it cools down/the next day, this is normal just add a splash or water to it while heating it up and it will liquidize again.
  • You can consume this soup on a calorie control/weightloss diet.
  • Scotch bonnet peppers are very fiery. The heat is extracted from piercing/cutting into the pepper. In this case we are only adding the whole pepper for flavour NOT heat.
  • Don't forget to remove the scotch pepper prior to serving
  • Scallion/green onion is known as chives to Trinidadians

Nutrition

Calories: 617kcal | Carbohydrates: 94g | Protein: 21g | Fat: 32g | Saturated Fat: 26g | Sodium: 1014mg | Potassium: 1341mg | Fiber: 19g | Sugar: 19g | Vitamin A: 11660IU | Vitamin C: 62mg | Calcium: 105mg | Iron: 8mg