Corn soup is a Trini favourite and it’s easy to see why. You wouldn’t think so at first glance but Trini corn soup is actually very hearty and filling. It’s loaded with potatoes, carrots, split peas, coconut milk and herbs that come together to form the most delicious and smooth soup base and the addition of corn just takes it to another level. If you’re feeling up to it you can even throw in some dumplings, you won’t regret it!
[ingredients title=”Ingredients”]
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4 Corn cobs chopped into 1 inch rounds
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1 large Carrot chopped
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2 large Potatoes chopped
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1/4 cup Split peas
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10 Chadon Beni leaves minced
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10 stalks Chive minced
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1 stalk Celery minced
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6 sprigs Thyme minced
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1 med Onion chopped
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1 hot pepper (optional)
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4 cloves Garlic minced
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2 large Pimentos minced
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1/2 cup coconut milk
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1 tbsp yellow salt butter
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Salt and black pepper to taste
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Optional: dumplings
[/ingredients]
[directions title=”Directions”]
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In a large pot on med to high heat add oil and saute carrots, potatoes, onion, garlic, pimento, herbs and dried split peas for 3-5 mins. Add enough water to cover sauteed vegetables and allow to cook covered on high until split peas are soft.
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Add the cooked mixture to a blender and blend until smooth. Return mixture to pot, add coconut milk, salt butterand more water until the soup reaches your desired consistency. Add chopped corn into the pot and allow it to cook for 15-20mins on med to low heat. Finish it off with some extra chopped Chadon beni and serve.
[/directions]
