Jamaican Spicy Corn and Pea Soup with Spices

Soups | Yugoslavian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Jamaican Spicy Corn and Pea Soup with Spices

Ingredients

Olive Oil - 1 tablespoon
Onion - 1 head
Garlic - 2 cloves
Cayenne Pepper - 1 teaspoon
Chicken Broth - 1 qt
Yellow Beets - 7.1 oz
Mild Chili Spice - 1 piece
Thyme - 1 sprig
Coconut Milk - 13 fl oz
Corn Cobs - 1 piece
Potato - 7.1 oz
Butternut Squash - 7.1 oz
Blanched frozen corn - 7.1 oz
Orange Bell Peppers - 2 pieces

Step by Step guide

Step 1

Heat the olive oil in a large pot, add the finely chopped onion and minced garlic, and cook until soft for 10 minutes. Increase the heat, add the cayenne pepper, and cook for another 2 minutes. Add the rinsed peas and broth. Bring to a boil, reduce the heat, and simmer for 30 minutes.

Step 2

Add the coconut milk, whole chili, thyme sprigs, diced potato, peeled and diced butternut squash, and thinly sliced corn on the cob. Season with salt and cook for 10-15 minutes. Add the frozen corn and diced red bell peppers. Cook for another 3 minutes.

Step 3

Remove the chili, thyme, and pieces of corn. Let cool and pour half into a blender. Blend until smooth and return to the remaining soup. Return the thyme and corn to the pot and stir. Gently heat and serve.