Jamaican Spiced Corn Soup Recipe

Name: Jamaican Spiced Corn Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 1 teaspoon cayenne pepper; 200 g yellow split peas, rinsed well; 1 liter vegetable stock; 400 ml coconut milk; 1 scotch bonnet pepper; 2 fresh thyme sprigs; 1 cob fresh corn, cut into 2cm slices; 200 g waxy potatoes, diced; 200 g butternut squash, peeled, deseeded and cut into 1 . 5cm dice; 200 g frozen sweetcorn; 2 red peppers, diced

Servings: persons

1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon cayenne pepper
200 g yellow split peas, rinsed well
1 liter vegetable stock
400 ml coconut milk
1 scotch bonnet pepper
2 fresh thyme sprigs
1 cob fresh corn, cut into 2cm slices
200 g waxy potatoes, diced
200 g butternut squash, peeled, deseeded and cut into 1 . 5cm dice
200 g frozen sweetcorn
2 red peppers, diced

1
Heat the oil in a casserole and soften the onion and garlic for 10 minutes. Increase the heat, add the cayenne and cook for 2 minutes. Add the split peas and the stock. Bring to a boil, then simmer for 30 minutes.
2
Add the coconut milk, chilli, thyme, sweetcorn slices, potato and squash. Season and simmer for 10-15 minutes. Add the frozen corn and red pepper for the last 3 minutes of cooking.
3
Remove the chilli, thyme and sweetcorn slices. Cool the soup, then blend half in a blender until smooth. Return to the pan, along with the sweetcorn slices and thyme (discard the chilli), and mix with the unblended soup. At this stage, you can freeze the soup for up to 3 months.
4
Follow next step if feezing~.
5
Defrost completely, check the seasoning, heat through and serve.
6
Note ~ Freeze soup in portions so that you can simply and quickly thaw a bag at a time overnight in the fridge for lunch the next day.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, finely chopped, 2 garlic cloves, finely chopped, 1 teaspoon cayenne pepper, and more.

Yes, Jamaican Spiced Corn Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!