CORN SOUP

INGREDIENTS

2 tbsp — vegetable oil

2 — onions, chopped

3 — garlic cloves

1 lb — potato, peeled and quartered

2 carrots, diced

1⁄3 cup — chives, chopped

1⁄4 cup — celery, finely chopped

1⁄3 cup — fresh thyme, chopped

3⁄4- cup —yellow split peas

2- pimento pepper (optional)

8 cups — chicken stock

1 — scotch bonnet peppers or 1 habanero pepper, left whole

1⁄2 cup — coconut milk (optional)

6 ears — corn, cut into 2inch pieces

8 — dumplings (or more)

1⁄4 cup  — culantro, chopped (substitute cilantro)

Salt, black pepper

DIRECTIONS

1 In a large soup pot, heat oil.

2 the onions and garlic and saute until fragrant.

3 Add the potatoes, carrots, celery, thyme and pimento peppers and cook for about 5 mins stirring constantly.

4  Add the split peas and stock.

5  salt and black pepper to taste.

6 Add the scotch bonnet pepper and coconut milk. Cover the pot and simmer for about an hour until the peas are soft.

7 Use an immersion or ordinary blender and puree soup to a thick and creamy consistency and return to the pot.

8 Add corn and dumplings and cook for a further 20 minutes until corn is cooked and the dumplings float to the surface.

9 Add culantro, remove from the heat, taste and adjust seasonings.

10 If the soup is too thick at any time, add water.

APPROXIMATE MACROS PER SERVING: 355 G CALORIES ■ 18 G PROTEIN ■ 67 G CARBS ■ 3 G FAT

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