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
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