Trinidad Corn Soup

Description

A thick and creamy Caribbean-style soup made with yellow split peas, fresh corn, in-season pumpkin, coconut milk, and a medley of vegetables, herbs, and seasonings.

Ingredients
  • 2 tbsp olive oil
  • 2 tbsp butter (salted or unsalted)
  • 1 medium onion, diced
  • 2 green onion, finely sliced
  • 6 cloves garlic, minced
  • 1 stalk celery, finely chopped
  • 2 pimento pepper, finely chopped
  • 3 sprigs thyme
  • 2 tbsp chadon beni, finely chopped (or cilantro)
  • 1 cup split peas, pre-soaked overnight (see note below)
  • 1 1/2 cup pumpkin, peeled, chopped, 1-inch pieces
  • 1 cup sweet potato, peeled, chopped, 1-inch pieces
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 cups water, hot
  • 3 cups vegetable stock
  • 1 tsp oregano, dried
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 scotch bonnet pepper, whole (optional)
  • 400 mL canned coconut milk
  • 2 ears of corn, chopped into 1 inch rounds
  • 1 cup corn kernels
  • 2 medium carrots, peeled and sliced
  • cilantro, finely chopped (for garnish)
    • Dumplings
  • 1 1/2 cup all-purpose flour
  • 1 tsp salt
  • warm water
Instructions
  1. 1

    In a large soup pot over medium-high heat, melt butter together with olive oil. Add onions and sauté until mostly soft and translucent. Add green onion, garlic, celery, pimento, thyme, and chadon beni -- sauté for another minute. 

  2. 2

    Add the pre-soaked yellow split peas, pumpkin, sweet potato, salt, and black pepper to the pot and cook for 2-3 minutes, stirring occasionally. 

  3. 3

    Add the hot water, vegetable stock, oregano, garlic powder, and onion powder. Mix well and allow to come up to a boil. 

    Once boiling, add the scotch bonnet pepper (optional). Cover the pot, reduce heat to medium low and cook for 30-45 minutes. 

  4. 4

    Check the split peas for tenderness. It should smush easily between your fingers. The pumpkin and sweet potato should be tender as well. 

    At this point, use an immersion blender to blend the soup until it is completely smooth. Alternatively, you can just blend half of the soup so you have some texture (or you can choose to not blend it at all and keep as is). I personally like to use a potato masher to mash some of the vegetables up but also keep a lot of the texture. 

    *Remove the scotch bonnet pepper (if using) before blending. You can add it back to the pot once you're done with blending. 

  5. 5

    Add the coconut milk, corn rounds, corn kernels, and sliced carrots and stir. Allow to come back up to a boil. 

    While the soup is coming back up to a boil, prepare the dumplings. Mix the flour and salt together in a bowl. Slowly add warm water to the flour mixture, a little bit at a time, using your fingers to mix and bring the dough together. Knead just enough to bring the dough together. You should have a firm dough that is not sticky. 

    Pinch off little pieces of dough and roll between both hands to create spinner dumplings. Place dumplings into the pot and continue this process until all the dough is used up. 

  6. 6

    Once the soup has come back up to a boil, cover and cook for about 20 minutes. 

    If the soup is too thin, cover and continue to cook for a bit longer. If it is too thick, add a bit of hot water to thin it out. 

    Taste and add salt as needed. 

  7. 7

    Stir in finely chopped cilantro and remove from heat. Serve immediately with more cilantro if desired. 

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Read it online: https://www.spoonfulofscrumptious.com/recipe/trinidad-corn-soup/