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–+ servings
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

  • 4 tablespoon olive oil
  • 1 small onion chopped
  • 2 chives scallion, sliced
  • 4 garlic cloves chopped finely
  • 2 celery stalks sliced
  • ¾ cup presoaked split peas (drained)
  • 1 red pepper chopped
  • 1 medium sweet potato chopped
  • 4 sprigs of thyme stems removed
  • ¼ teaspoon of chadon beni chopped (cilantro/coriander)
  • 1 teaspoon black pepper
  • 1 teaspoon pink salt
  • 3 cups of vegetable stock
  • 3 cups warm water
  • 1 14oz can of coconut milk (400ml)
  • 5 ears of corn organic, chopped in 2 inch pieces
  • 1 cup corn kernels organic, if possible,
  • 1 medium carrot chopped
  • 1 cup pumpkin chopped
  • 1 scotch bonnet
  • additional black pepper and pink salt to taste

To make the dumpling

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

Instructions

  • Add olive oil to a large pot on medium heat.
  • Proceed to saute the onion, chives, garlic and celery until soft and translucent.
  • Add the split peas, red bell pepper, sweet potato then stir and season with thyme, chadon beni, black pepper and pink salt.
  • 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.
  • Do a taste test and add additional black pepper and pink salt to taste.
  • 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