Caribbean spiced corn soup by Helen Graves
This soup is delicious all year round, but in the Summer try and get fresh corn cobs for extra flavour.
Prep time: 5 minutes
Cook time:1 hour
1 large onion, diced
2 cloves garlic, finely chopped
1 scotch bonnet chilli
150g yellow split peas
1 litre stock (I used vegetable)
400ml tin of coconut milk
2 sprigs of thyme
400g tinned sweetcorn (drained weight)
2 red peppers, diced
1 large potato, diced
1. Heat a couple of tablespoons of oil in a pan and add the onion, letting it sweat down on a fairly low heat for about eight minutes, until softened.
2. Add the garlic for a couple of minutes more, taking care not to let it burn. Make a cut down the length of the chilli, but keep it intact and add it to the pan with the split peas, thyme and stock and simmer for 30 minutes.
3. Add the corn, coconut milk and potato and simmer for 10-15 minutes. Add the red pepper for the final 5 minutes. Season with salt and pepper.
4. Allow the soup to cool a little then remove the chilli and thyme and blend half the soup. Return to the pan. Reheat if necessary, taste for seasoning and serve.