Jamaican Spiced Corn Soup Recipe

4-6
Servings
15m
Prep Time
90m
Cook Time
1h 45m
Ready In


"A little time consuming but so well worth any effort put into this recipe. This will hit the spot with any spice lovers, and to make it even better it freezes really well. If freezing ~ freezer & defrosting notes can be found at the bottom of the recipe directions."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (645.7 g)
  • Calories 461
  • Total Fat - 8.9 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 6.2 mg
  • Sodium - 561.9 mg
  • Total Carbohydrate - 82.6 g
  • Dietary Fiber - 11.6 g
  • Sugars - 8.7 g
  • Protein - 16.2 g
  • Calcium - 133.5 mg
  • Iron - 2.4 mg
  • Vitamin C - 121.3 mg
  • Thiamin - 0.4 mg

Step 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.

Step 2

Add the coconut milk, chili, 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 chili, 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 chili), and mix with the unblended soup. At this stage, you can freeze the soup for up to 3 months.

Step 4

Follow next step if freezing~.

Step 5

Defrost completely, check the seasoning, heat through and serve.

Step 6

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 & Variations


No special items needed.

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