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Jamaican Corn Soup

Jamaican Corn Soup

Anji
Simply the best sip!
This hearty and satisfying soup is a staple in Jamaican cuisine, and for good reason. It's filled with a variety of fresh vegetables, spices, and plant-based protein, making it a perfect meal for any time of the year.
The soup has rich and complex flavors, thanks to the use of traditional Jamaican spices such as thyme, scallions, and Scotch Bonnet pepper. We also use fresh corn on the cob, carrots, potatoes, and onions to create a wholesome and nutritious broth that will leave you feeling irie.
One of the great things about this soup is how easy it is to customize to your own tastes. You can adjust the spice level by adding more or less Scotch Bonnet pepper, and you can also experiment with different types of plant-based protein to create a variety of delicious and nutritious soups. Additionally, this recipe is perfect for meal prep as it stores well in the fridge or freezer.
Overall, vegan Jamaican Corn Soup is a delicious and healthy meal that is perfect for vegans and non-vegans alike. Its flavorful broth and satisfying texture make it a great option for a comforting dinner or a hearty lunch. Give this recipe a try and we're sure it will become a regular on your meal rotation!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine Jamaican
Calories 470 kcal

Equipment

Ingredients
  

  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 tsp cayenne pepper
  • 1 cup yellow split peas rinsed well
  • 1 l liter vegetable stock
  • 400 ml can coconut milk
  • 1 scotch bonnet pepper
  • 8 fresh thyme sprigs
  • 1 cup frozen corn
  • 1 large waxy potatoes diced
  • 1 cup frozen butternut squash cubes

Instructions
 

  • Heat the oil in a casserole and soften the onion and garlic for 10 minutes.
  • Increase the heat, add the cayenne and cook for 2 minutes.
  • Add the split peas and the stock. Bring to a boil, then simmer for 30 minutes.
  • Add the coconut milk, chilli, thyme, sweetcorn slices, potato and squash. Season and simmer for 10-15 minutes.
  • Add the frozen corn and red pepper for the last 3 minutes of cooking.
  • Remove the chilli, thyme and sweetcorn slices. Cool the soup, then blend half in a blender until smooth. Return to the pan, along with the sweetcorn slices and thyme (discard the chilli), and mix with the unblended soup.
  • At this stage, you can freeze the soup for up to 3 months.If feezing:Defrost completely, check the seasoning, heat through and serve.Freeze soup in portions so that you can simply and quickly thaw a bag at a time overnight in the fridge for lunch the next day.
  • Jamaican Corn Soup

Nutrition

Serving: 1gCalories: 470kcalCarbohydrates: 51gProtein: 11gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 4gSodium: 731mgFiber: 9gSugar: 8g
Keyword soup
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