Corn soup

Full of veg and flavoured with fiery, fresh green seasoning, you’ll find this Trindidadian soup all over the island, especially during carnival.


  • 250g/9oz split peas
  • 1 vegetable or chicken stock cube
  • 250ml/9fl oz coconut milk
  • few sprigs thyme
  • 3 bay leaves
  • 4 corn on the cob, each cut into 4 or 5 pieces
  • 2 carrots, peeled and cubed
  • 2 potatoes, peeled and cubed
  • small piece yam (approx.100–150g/3½–5½oz), peeled and cubed
  • 1 sweet potato (approx.100–150g/3½–5½oz), peeled and cubed
  • small piece seasonal squash or pumpkin (approx.100–150g/3½–5½oz), peeled and cubed
  • salt and freshly ground black pepper

For the green seasoning

  • 1 brown onion, roughly chopped
  • 4 garlic cloves
  • 60g/2¼oz coriander
  • 4 spring onions
  • 10g/⅓oz ginger
  • few sprigs thyme
  • 2 celery stalks
  • 2 Scotch bonnet chillis, left whole
  • 2 tbsp vegetable oil


  1. Tip the split peas into a pan with 1.5 litres/2¾ pints water and the stock cube. Bring to a boil, then reduce to a simmer and cook for 35–40 minutes.

  2. Whilst the split peas are boiling, make the green seasoning. Put all the ingredients in a blender with a little water. Blend to form a thick, textured paste. This will last for 2 weeks in an airtight container in the fridge.

  3. Add 2–3 tablespoons of the green seasoning to the split peas. Once the split peas are completely soft, whizz to a purée using a blender.

  4. Pour in another 500ml/18fl oz water, along with the coconut milk, thyme and bay leaves. Leave to simmer for another 15 minutes until thickened a little. Season to taste.

  5. Add the sliced corn, cover with a lid and cook for 5–8 minutes more. Add the remaining vegetables and cook for a further 10 minutes or until tender.

  6. Ladle into warmed bowls and serve hot.

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