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corn soup from Trinidad vegan recipe antillian food jurino

Corn soup from Trinidad – Vegan!

door Linda Terrizzi

This traditional corn soup is delicious on a cold day. With the homemade dumplings in it, it's a complete meal.

Sometimes we forget that “the Antilles” consist of more islands than just the ABC and SSS islands. Trinidad is one of them! Because the island has no ties with the Netherlands, you don't hear much about it here. But that's a shame - because they produce delicious dishes!



This corn soup is the perfect example of this. This - naturally vegan! - meal soup is perfect to make a large group of people happy. It is so richly filled that you wouldn't even notice that it contains no meat.

Of course we make the soup with corn, both loose corn kernels and pieces of corn on the cob. Because we make soup from it, you can also buy the latter perfectly frozen. Handy for when corn is not in season! …that is something we have to take into account in the Netherlands.

corn soup from Trinidad vegan recipe antillian food jurino

This recipe is for a generous pan of corn soup. You get 4 large or 6 small portions.

Ingredients

For the soup:



  • 100 g (yellow) split peas
  • 4 cloves of garlic, pressed
  • 1 large onion, chopped
  • 2 sprigs of celery
  • 300 g pumpkin, cubed
  • 3 roots
  • 1 red peppers
  • 3 corn cobs, in pieces of 3cm
  • 1 can of corn of about 300 grams
  • 200 g firm boiling potatoes
  • 2 tbsp sunflower oil
  • 1/2 tsp black pepper
  • 1 Madame Jeanette pepper
  • 1,5 liters of stock (vegetables)
    (or chicken stock, if not vegan)
  • 1 can / 400 ml coconut milk
  • a few sprigs of cilantro
  • salt to taste

For the dumplings:

  • 125 gr wheat flour
  • a pinch of baking soda
  • 2 tbsp melted butter or margarine
    (margarine if it has to be vegan, of course)
  • 75 ml of vegetable (or regular) milk
  • a pinch of salt
  • a pinch of sugar

Preparation of corn soup:

Soak the split peas in warm water for an hour.

Chop the garlic, onion, celery, pumpkin, bell pepper and carrots into small pieces. Then cut the corn cobs into pieces of about 3 cm. Set the vegetables aside for now.

Then take a large pan and heat the oil in it over medium heat. Saute the vegetables in this until they color slightly. This takes about 5 minutes. Then remove half of the vegetables from the pan and set them aside again.



Drain the split peas and add them to the other vegetables. Then add the stock, salt, pepper and (possibly!) Madame Jeanette pepper. Depending on the desired heat, you can leave the pepper whole, cut it in half or cut it into small pieces.

Cook the soup for about 45 minutes, until the split peas fall apart and the corn soup thickens. Remove the whole/half Madame Jeanette pepper from the soup, if necessary.

You can now puree the soup with a hand blender. I like to do this quickly so that some pieces of vegetables remain. Of course you can also blend the soup completely smooth, just what you like best!

Bring the soup to a boil again and add the vegetables you just set aside. Then add the corn cobs and corn kernels. Let the soup cook for another 30 minutes while you make the dumplings.

To make the dumplings, take a large bowl and mix the flour, salt, sugar and baking powder in it. Then make a well in the center and pour in the melted butter/margarine and the (vegetable) milk. Finally knead to a sticky dough. This takes about a minute. It is important not to knead the dough for too long!

corn soup from Trinidad vegan recipe antillian food jurino

Then add the coconut milk to the soup and wait for the corn soup to boil again. Then roll out the dough of the dumplings into a 'snake' of about centimeter thick. Then cut this 'snake' into pieces of about 4 centimeters and add them one by one to the boiling soup.



When the dumplings start to float, they are cooked and you can serve the corn soup. Just before serving (if necessary) add the chopped coriander. Enjoy your meal!

Also try

Do you love soup? Then try our traditional goat meat soup (sòpi Tue kabritu)!


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