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Wow its been a frosty few days… frosty by my Caribbean standards anyway, but I am sure for many 2oC is not frosty. However we look at it, soup season has been here for a while and I am enjoying it. I’ve really only come to love soups since moving to the UK… very understandable for me anyway. However I do have my preferences and would always choose either a creamy soup or a thick chunky soup over a broth soup any day. Today I made a very traditional chunky corn soup, which is so easy and tasty I wonder why I don’t make it more often.
- 6 fresh corn on the cob
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 celery stalk, chopped
- 1 large carrot, sliced into discs
- 175 g cup yellow split peas
- 100 g sweet corn (either frozen or tin corn will work)
- 400 ml coconut milk
- 1 medium potato, diced
- 2 sprigs thyme
- 3 cups of water + 3 cup of water
- 2 cups of vegetable stock
- 2 tbsp oil
- Salt and black pepper to taste
- Chop the corn on the cob into 2″ pieces and set to the side.
- Heat oil in a heavy bottom pan, over med-high heat.
- Add chopped onions, garlic, and celery to oil and saute till onions are opaque.
- Add split peas and sweet corn into the pan and stir well.
- Add thyme and saute another 2 minutes.
- Add 3 cups water with 2 cups stock, chopped potato and the coriander to the pan, and bring to boil.
- Reduce the heat and simmer for approx 1 hr, or until the split peas are soft. (Please add more water if split peas are not soft enough and continue to cook).
- Once split peas are softened, use and hand blender to puree the mixture.
- Add coconut milk, and an additional 3 cups of water then bring to a slow boil.
- Add the chopped corn and carrots to pan.
- Add salt and pepper and pepper sauce to taste.
- Boil for another 15 minutes.
Add your comments and let me know how your corn soup tasted! 🙂