Trinidadian Corn Soup
A hearty and flavorful soup featuring sweet corn, split peas, and a medley of vegetables, often enriched with coconut milk and seasoned with local herbs and spices. It's a comforting dish that can be customized with various provisions like pumpkin, carrots, and potatoes, and is typically served with soft, fluffy dumplings.
🧂 Ingredients
- 4 ears Corn on the cob(cut into 1-inch chunks)
- 1 cup Yellow split peas(rinsed)
- 2 cups Pumpkin(peeled and diced)
- 2 medium Carrots(peeled and diced)
- 2 medium Potatoes(peeled and diced)
- 1 medium Sweet potato (batata)(peeled and diced)
- 1 medium Onion(finely chopped)
- 6 cloves Garlic(finely chopped)
- 1 stalk Scallion(finely chopped)
- 1 tbsp Thyme(fresh leaves)
- 0.5 cup Culantro (Chadon Beni)(chopped)
- 2 small Pimento peppers(seeded and chopped (optional))
- 1 small Scotch bonnet pepper(seeded and minced (optional, adjust to taste))
- 1 can (13.5 oz) Coconut milk(unsweetened)
- 4 cups Vegetable or chicken broth
- 1 tsp Turmeric powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Butter or cooking oil
- 1.5 cups All-purpose flour(for dumplings)
- 0.5 cup Water(for dumplings, or as needed)
- 1 tsp Salt(for dumplings)
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat butter or oil over medium heat. Add chopped onion, garlic, scallion, thyme, and culantro. Sauté for about 2-3 minutes until fragrant.
💡 Tip: Ensure aromatics are softened but not browned. - 2
Add diced pumpkin, carrots, potatoes, and sweet potato to the pot. Stir well to coat with aromatics and cook for another 5 minutes.
- 3
Add the rinsed split peas, vegetable or chicken broth, turmeric, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for about 20 minutes, or until the split peas and vegetables begin to soften.
- 4
While the soup simmers, prepare the dumplings. In a bowl, combine the all-purpose flour, salt, and gradually add water, mixing until a soft, pliable dough forms. Knead briefly, then pinch off small pieces and roll them into bite-sized dumplings.
💡 Tip: The dough should not be sticky. Adjust flour or water as needed. - 5
Add the corn chunks, coconut milk, and optional pimento and scotch bonnet peppers to the pot. Stir well.
💡 Tip: Add peppers carefully, adjusting to your spice preference. - 6
Bring the soup back to a gentle boil. Carefully drop the prepared dumplings into the simmering soup. Cover and cook for another 15-20 minutes, or until the dumplings are cooked through and have puffed up.
💡 Tip: Ensure dumplings are fully submerged in the soup. - 7
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped culantro or scallions if desired.
💡 Tip: Allow the soup to rest for a few minutes before serving for flavors to meld.
💡 Pro Tips
- ✓For a creamier soup, you can blend a portion of the cooked vegetables and split peas before adding the dumplings.
- ✓If using dried split peas, soak them overnight or boil them separately until tender before adding to the soup.
- ✓Feel free to add other provisions like dasheen, cassava, or yams.
- ✓Adjust the amount of liquid to achieve your desired soup consistency.
🔄 Variations
- Add pre-cooked pigtail for a richer, more traditional flavor.
- Incorporate canned corn kernels along with fresh corn for added texture.
- For a vegetarian/vegan version, ensure you use vegetable broth and omit any meat products.