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Trinidad corn soup

Trinidad corn soup

SoupCaribbeanVeganGluten-FreeSpicyMedium40 min work · 1.5 h total4

Submitted by Sanjay Patel

Source: thatgirlcookshealthy.com

Ingredients

4 servings
  • 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 14 oz 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

Instructions

  1. 1.
    Add olive oil to a large pot on medium heat.
  2. 2.
    Proceed to saute the onion, chives, garlic and celery until soft and translucent.
  3. 3.
    Add the split peas, red bell pepper, sweet potato then stir and season with thyme, chadon beni, black pepper and pink salt.
  4. 4.
    Cook for 2-3 minutes until fragrant.
  5. 5.
    Pour in the vegetable stock along with the warm water.
  6. 6.
    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).
  7. 7.
    Remove the lid then use an immersion stick blender to puree the entire contents in the pot.
  8. 8.
    Pour in the coconut milk, ears of corn, corn kernels, carrots, pumpkin and scotch bonnet.
  9. 9.
    Make the dumplings by placing the flour and pink salt in a medium sized bowl.
  10. 10.
    Pour the water, in intervals, into the bowl while kneading the flour and water into a large dough ball.
  11. 11.
    Pinch off a small piece of dough and roll in the palm of your hands to create a long (spinner) dumpling.
  12. 12.
    Repeat and lower each dumpling into the pot of soup.
  13. 13.
    Once added continue to simmer for a further 20 minutes.
  14. 14.
    Do a taste test and add additional black pepper and pink salt to taste.
  15. 15.
    Remove the scotch bonnet pepper before serving.