Jamaican Spicy Corn and Pea Soup with Spices
Soups • Yugoslavian
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 0 qt
- Yellow Beets 5 oz
- Mild Chili Spice 1 piece
- Thyme 1 sprig
- Coconut Milk 15 fl oz
- Corn Cobs 1 piece
- Potato 5 oz
- Butternut Squash 5 oz
- Blanched frozen corn 5 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.
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