Trinidad corn soup
Trinidad Corn Soup is that the better of vegan street food, hearty and delicious
INGREDIENTS
▢5 corn cobs, dig 2 inch pieces
▢1 cup 115g corn kernels
▢ 3/4 cup, drained pre-soaked peas (115g)
▢1 medium sweet potato, chopped
▢1 chopped red chili
▢1 cup chopped pumpkin (135g)
▢1 medium carrot, chopped
▢1 small onion, chopped
▢2 spring onions, sliced chives
▢4 garlic cloves, finely chopped
▢ 1/4 beni chadon chadon (coriander / coriander)
▢4 sprigs of thyme removed
▢1 teaspoon black pepper
▢1 400ml can of coconut milk
▢3 cups 300ml vegetable broth
▢3 glasses of warm water 300 ml
▢1 Scottish nuts
▢2 tablespoons copra oil
▢ Pink salt to taste
To make dumplings
▢1 cup 125g gluten free flour
1/2 cup 125 ml warm water
▢ 1/4 teaspoon pink salt
INSTRUCTIONS
1.Melt the copra oil over medium heat.
2.Sauté the onions, chives, garlic and celery until soft and translucent.
3.Add peas, red chilies, sweet potatoes then stir and season with thyme, chadon, black pepper and pink salt
4.Cook, 2 to three minutes, until fragrant.
5.Pour the vegetable stock with warm water
6.Bring to a boil, reduce heat to medium-low then cover with a lid and simmer for half-hour until the split peas are tender (easy to mash with a fork or spoon).
7.Remove the lid then use a hand blender to puree everything within the pan.
8.Pour in coconut milk, boiled corn, corn kernels, carrots, pumpkin and scotch hat.
9.Prepare the meatballs by placing flour and pink salt during a medium sized bowl
10.Periodically pour water into the bowl while kneading the flour and water into an outsized ball of dough
11.Pinch alittle piece of dough and roll it within the palm of your hand to form long dumplings (squeezer)
12.Repeat and lower each dumpling into the soup pot.
13.Once added, simmer for an additional 20 minutes.
14.Remove Scotch Bonnet pepper before serving
