Trinidad corn soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 tbsp 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 tsp of chadon beni (chopped (cilantro/coriander))
- 1 tsp black pepper
- 1 tsp 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
- 1 cup of gluten free flour
- ½ cup of warm water
- ¼ tsp of pink salt
Method
- 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.