Ingredients
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4 ears fresh corn
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1 clove garlicchopped
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1 celery stalkschopped
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1/4 cup Onionchopped
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1 medium carrotssliced into discs
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1/3 cup yellow split peas
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1/4 cup red bell peppersdiced
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1/4 cup green bell peppersdiced
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1 scotch bonnet peppers
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Hillo Reds Pepper Sauceto taste
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Salt and pepperto taste
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1 cup Kendel Coconut Milk
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1 medium sweet potatodiced
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1 sprig thyme
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1.5 cups + 1/2 cup stock
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4 cups Water
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2 leaves cilantrochopped
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1 tablespoon Oil
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For Dumplings:
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1 cup Flour
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1/2 cup Water
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1/2 tsp Saltoptional
Directions
Corn soup is a very popular dish in Trinidad and Tobago. Made with split peas, corn, and dumplings, this vegan soup is full of rich, creamy, and delightfully filling flavors and textures. It’s so delicious, we’re sure it will become a favorite once you try it.
How to Make Corn Soup:
- Cut 3 ears of corn into about 2-inch pieces and set aside.
- Shave the corn kernels off the remaining corn cob.
- Heat the oil in a heavy bottomed pan, over a med-high heat.
- Add the onions, garlic, and celery to the pan and sauté until the onions are opaque.
- Add the split peas and corn and stir well.
- Add thyme to the pot and sauté for another 2 minutes.
- Add 2 cups water, 1.5 cups stock, sweet potato, and cilantro to the pot, and bring to the boil.
- Lower the heat to low and cook until the split peas are soft (about 30 minutes, adding more water as necessary).
- Once the split peas are cooked, use the back of a spoon to mash them up a bit.
- Add the coconut milk, scotch bonnet pepper, and 2 cups of water and bring to a slow boil.
- Knead water, flour, and salt together to make dumplings and break into balls or roll into logs.
- Add the corn pieces, dumplings, carrots, and bell peppers to the pot.
- Add salt, pepper, and pepper sauce to taste.
- Boil until the dumplings are cooked (about 15 minutes) and enjoy!
