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Trini Corn Soup

A warm bowl of Trini Corn Soup filled with sweet corn, aromatic spices, and a hint of coconut, perfect for a cozy evening.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Caribbean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups fresh corn kernels or 1 can of corn
  • 1 cup coconut milk
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper chopped
  • 2 stalks green onions chopped
  • 1 teaspoon thyme
  • 1 teaspoon allspice
  • 4 cups vegetable broth
  • Salt and pepper to taste

Equipment

  • Large pot
  • Blender or immersion blender
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat a splash of oil over medium heat.
  2. Sauté the onion, garlic, and bell pepper until they soften.
  3. Stir in the corn kernels and cook for a few minutes.
  4. Add thyme and allspice to the pot.
  5. Pour in the vegetable broth and bring the mixture to a boil.
  6. Reduce the heat and let it simmer for about 20 minutes.
  7. Using a blender or immersion blender, carefully blend the soup until smooth.
  8. Stir in the coconut milk and heat through.
  9. Taste the soup and adjust salt and pepper as needed.

Notes

For extra flavor, consider adding a dash of hot sauce or lime juice when serving. This soup is versatile and can be served with crusty bread or a fresh salad.