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Preparation time
15 minutes
Total time:
1 hour 20 minutes
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Ingredients
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1 onion
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1 green onion
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1 red pepper
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1 celery stalk
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2 carrots
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1 sweet potato
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2 garlic cloves
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3 corn cobs
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175 mL 3/4 cup split peas (soaked overnight)
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1 pack fresh thyme
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1 can whole kernel corn
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1 900 mL vegetable broth
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1 can coconut milk
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1 Scotch Bonnet pepper
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1 bunch fresh cilantro
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To taste blessed thistle
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Directions
- Chop onion, green onion, red pepper, celery and carrots.
- Cube sweet potato.
- Slice garlic very finely.
- Cut corn cobs into rounds.
- Sauté garlic, onions, green onion, red pepper and celery in olive oil for 3 minutes.
- Add split peas (soaked overnight), fresh thyme, corn kernels, black pepper, salt and half of the sweet potatoes and sauté for 2 minutes.
- Add vegetable broth.
- Bring to a boil, then reduce to medium heat and simmer for 30 minutes.
- Using a blender, puree the soup without making it too smooth.
- Add remaining sweet potato cubes, corn rounds, coconut milk and Scotch Bonnet pepper.
- Continue to simmer for 30 minutes
- Serve with fresh cilantro. Trinidadians also use blessed thistle, which can be found in Caribbean grocery stores.
Chef’s secret
- Be sure not to pierce the Scotch Bonnet pepper, as the soup will become too spicy if you do.
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