Jamaican Spiced Corn Soup
Recipe: #21863
November 24, 2015
Categories: Squash, Sunday Dinner Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Spicy, more
"A recipe I found in delicious magazine. A little time consuming, but well worth the effort."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (455.5 g)
- Calories 389.9
- Total Fat - 18.1 g
- Saturated Fat - 13.3 g
- Cholesterol - 0 mg
- Sodium - 359.9 mg
- Total Carbohydrate - 50.7 g
- Dietary Fiber - 8.7 g
- Sugars - 9.1 g
- Protein - 10.6 g
- Calcium - 53.7 mg
- Iron - 2.7 mg
- Vitamin C - 65.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the oil in a pot 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.
Step 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.
Step 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.
FOLLOW THE NEXT STEP IF FREEZING
Step 4
Defrost completely, check the seasoning, heat through and serve.
Step 5
Note ~ 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.
Tips
No special items needed.
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