Jamaican spiced corn soup

Jamaican spiced corn soup
  • Serves icon Serves 6
  • Time icon Hands on time 25 minutes, 1 hour cooking time plus defrosting and reheating

This Jamaican-inspired sweetcorn soup is hot and spicy, but the creamy coconut milk tempers the fiery heat of the Scotch bonnet chilli. This is great to store in the freezer.

Nutrition: per serving

Calories
379kcals
Fat
16g (11g saturated)
Protein
14.2g
Carbohydrates
48.3g (9.3g sugars)
Salt
0.3g
Calories
379kcals
Fat
16g (11g saturated)
Protein
14.2g
Carbohydrates
48.3g (9.3g sugars)
Salt
0.3g

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp cayenne pepper
  • 200g yellow split peas, rinsed well
  • 1 litre vegetable stock
  • 400ml can coconut milk
  • 1 Scotch bonnet chilli
  • 2 fresh thyme sprigs
  • 1 cob of fresh corn, cut into 2cm slices
  • 200g waxy potatoes, diced
  • 200g butternut squash, peeled, deseeded and cut into 1.5cm dice
  • 200g frozen sweetcorn
  • 2 red peppers, diced

Method

  1. 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.
  2. 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.
  3. 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.
  4. Defrost completely, check the seasoning, heat through and serve.

delicious. tips

  1. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious. magazine today

Rate & review

Rate

3.8 votes

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe to the digital edition of delicious. magazine