Trinidad Corn Soup

Servings: Serves 6

Nutritional Information:

Per serving (247g)

Calories 289, Fat 18g, Saturates 13g, Carbohydrate 28g, Sugars 8.3g, Fibre 9g, Protein 8.8g, Salt 1.5g




Heat the oil in a large saucepan over a medium heat, then add the onion, garlic, chilli and thyme and sauté for 3-4 minutes. Then, add the sweetcorn and yellow split peas and cook for a further 1-2 minutes.


Stir in the vegetable stock and simmer for 30-40 minutes until the split peas and soft, then use a stick blender to blend the soup. Next add the spring onions, red pepper, carrots, and corn and simmer for a further 10 minutes until the vegetables are soft.


Add the coconut milk and cook for a further 5 minutes to reduce slightly.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased