Trinidad Corn Soup
Corn Soup is a popular dish in Trinidad and Tobago made with hearty corn, split peas and dumplings. It’s a satisfying dish with rich flavours and a creamy texture.
This filling soup is a great vegan meal to add to your recipe repertoire and we’re sure it will become a favorite once you try it!
Trinidad Corn Soup
- 4 ears of fresh corn
- 1 clove garlic chopped
- 1 celery stalks chopped
- 1/4 cup onion chopped
- 1 medium carrots sliced into discs
- 1/3 cup yellow split peas
- 1/4 cup red bell peppers diced
- 1/4 cup green bell peppers diced
- 1 scotch bonnet peppers (optional) to taste
- Hillo red pepper sauce to taste
- salt to taste
- pepper to taste
- 1 cup Kendel coconut milk
- 1 medium sweet potato diced
- 1 sprig thyme
- 1.5 cups + 1/2 cup stock
- 4 cups water
- 2 leaves cilantro chopped
- 1 tablespoon oil
For the dumplings:
- 1 cup flour
- 1/2 cup water
- 1/2 tsp salt optional
- 1/2 tsp baking powder
- Chop 3 ears of corn into pieces of about 2-inches each and shave the kernels off the remaining cob.
- Shave the corn kernels off the remaining corn cob.
- In a deep soup pot, heat the oil over a medium-high heat and fry the finely chopped onion until translucent. Add the garlic and celery and sauté for a further 2 minutes.
- Once softened, add the split peas, shaved corn, cilantro thyme, sweet potato along with the oregano, thyme salt and pepper. Sauté for a couple of minutes.
- Add 2 cups water and 1.5 cups of stock and cilantro to the pot, and bring to a boil.
- Once boiling, lower the heat to low and simmer until the split peas are soft (about 25-30 minutes, adding more water as necessary to maintain the level of the liquid).
- Once the split peas are cooked, use the back of a spoon to mash them up a bit. If you prefer a creamier soup you can also blend the soup to a creamy consistency at this point using an immersion blender.
- Add the coconut milk, scotch bonnet pepper, and 2 cups of water and bring to a slow boil.
- Prepare the dumplings by combining the water, flour, baking powder and salt together and knead to form a dough. Form the dumplings by hand by rolling into small balls between your palms,
- Finish up the soup by adding the cut corn pieces, dumplings, carrots, and bell peppers to the pot.
- Season with salt, pepper, and pepper sauce to taste.
- Continue to simmer until the dumplings and vegetables are cooked through (about 15 minutes).
- Serve and enjoy!
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