If you’re a fan of Caribbean cuisine and delicious vegan street food, then Trinidad Corn Soup is a must-try recipe that will satisfy your cravings year-round.
Imagine enjoying a bowl of this hearty soup that is not only filling and delicious but also made from scratch. It’s no wonder that it has become a popular choice for parties and gatherings, winning over the hearts of both individuals and families.
When the weather turns chilly, I find myself drawn to various soup dishes. From Jamaican gungo peas soup to Cuban black bean soup, my love for island-style soups knows no bounds. However, my first encounter with corn soup was in the Caribbean, and it left a lasting impression.
As someone who isn’t typically a corn enthusiast, I was amazed by how I ended up savoring not just one, but two bowls of this delectable soup. The flavor was exceptional, and I knew right then that one day I would create my own version of Trinidad corn soup to share with a wider audience.
While there may seem to be a long list of ingredients, fear not! This recipe is fairly straightforward, featuring homemade vegetable stock that adds depth and richness to the soup. Trust me, the effort is well worth it.
Key Takeaways
How to Make Trinidad Corn Soup
To begin, melt coconut oil over medium heat and sauté a combination of onions, chives, garlic, and celery until they turn soft and translucent. Then, add split peas, red bell peppers, sweet potatoes, and season with thyme, chadon beni, black pepper, and pink salt to taste. Let the aroma engulf your kitchen for 2-3 minutes.
Next, pour in the homemade vegetable stock along with some warm water. Bring the pot to a boil, then reduce the heat to medium-low and cover with a lid. Let it simmer for 30 minutes until the split peas are soft and easily mashed with a fork or spoon. Then, use an immersion stick blender to puree the contents until smooth.
Now, it’s time to add coconut milk, ears of corn, corn kernels, carrots, pumpkin, and scotch bonnet. Keep the flavors dancing!
To complement this delightful soup, let’s make some dumplings. In a medium-sized bowl, combine flour and pink salt. Slowly pour in water while kneading the mixture to form a large dough ball. Pinch off small pieces of dough and roll them into long (spinner) dumplings. Lower each dumpling into the pot and let them simmer for an additional 20 minutes.
Remember to remove the scotch bonnet pepper before serving, unless you’re a fan of fiery heat!
Notes and Tips
- Chop the ears of corn into roughly the same size to ensure even cooking.
- Optional corn kernels add a delightful texture to the soup.
- This recipe is vegan and suitable for those with gluten or wheat intolerances.
- If you can’t find chadon beni, coriander or cilantro is a great alternative.
- Chadon beni goes by many names, including spirit weed (Jamaica), long coriander, and Thai parsley.
- Don’t be concerned if the soup thickens when cooled; simply add a splash of water while reheating.
- This soup can be enjoyed as part of a calorie-controlled or weight loss diet.
- Scotch bonnet peppers are known for their fiery heat, but in this case, we’re using them for flavor. Remember to remove the pepper before serving.
- Scallions, also known as chives, are an essential ingredient in Trinidadian cuisine.
Don’t forget to try out my other tantalizing recipes, like Rowdy Hog Smokin BBQ, Trinidadian tomato choka, Trinidad stew chicken, Sago Porridge, Dhal Puri Roti, Dhal and Rice, Trinidad Macaroni Pie, Buljol (vegan style), Channa and aloo (copy cat version), and Baigan choka (roasted eggplant dip). Let’s connect on YouTube, Facebook, and Instagram for more exciting culinary adventures. And be sure to follow me on Pinterest for a treasure trove of amazing recipes!
