Jamaican Corn Pea Soup with Spices
4 servings
30 minutes
Jamaican corn-pea spicy soup with spices is a harmony of exotic flavors and textures. Its roots trace back to Caribbean cuisine, where spiciness and coconut notes add brightness to dishes. This soup combines creamy coconut milk, the sweetness of corn, the richness of peas, and spicy accents of cayenne pepper and thyme. Tender pieces of potato and pumpkin create a velvety consistency, while red bell pepper adds freshness. Thanks to the use of fresh herbs and spices, the soup has a rich aroma and warming effect. It is perfect as a standalone dish, especially on cool days, awakening the taste for life. Served hot with crispy bread or rice, it makes the meal complete and nutritious.
1
Heat olive oil in a large pot, add finely chopped onion and minced garlic, and cook until soft for 10 minutes. Increase the heat, add cayenne pepper, and cook for another 2 minutes. Add rinsed peas and broth. Bring to a boil, reduce heat, and simmer for 30 minutes.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Garlic: 2 cloves
- Cayenne pepper: 1 teaspoon
- Vegetable broth: 1 l
- Yellow split peas: 200 g
2
Add coconut milk, whole chili, thyme sprigs, diced potatoes, peeled and diced pumpkin, and thinly sliced corn cob. Salt and boil for 10-15 minutes. Add frozen corn and diced red peppers. Boil for another 3 minutes.
- Coconut milk: 400 ml
- Chili pepper: 1 piece
- Fresh thyme: 1 stem
- Potato: 200 g
- Butternut squash: 200 g
- Corn on the cob: 1 piece
- Frozen corn kernels: 200 g
- Red sweet pepper: 2 pieces
3
Remove the chili, thyme, and corn pieces. Cool down and pour half into a blender. Blend until smooth and pour back into the remaining soup. Return the thyme and corn to the pot and mix. Slightly heat and serve.
- Chili pepper: 1 piece
- Fresh thyme: 1 stem
- Corn on the cob: 1 piece
