Wow its been a frosty few days… frosty by my Caribbean standards anyway, but I am sure for many 2^oC 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.

Ingredients:-

• 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

Method:-

1. Chop the corn on the cob into 2″ pieces and set to the side.
2. Heat oil in a heavy bottom pan, over med-high heat.
3. Add chopped onions, garlic, and celery to oil and saute till onions are opaque.
4. Add split peas and sweet corn into the pan and stir well.
5. Add thyme and saute another 2 minutes.
6. Add 3 cups water with 2 cups stock, chopped potato and the coriander to the pan, and bring to boil.
7. 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).
8. Once split peas are softened, use and hand blender to puree the mixture.
9. Add coconut milk, and an additional 3 cups of water then bring to a slow boil.
10. Add the chopped corn and carrots to pan.
11. Add salt and pepper and pepper sauce to taste.
12. Boil for another 15 minutes.

Add your comments and let me know how your corn soup tasted! 🙂

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