The recipe for Trinidad corn soup is the epitome of popular vegan style street cuisine, and it is ideal for consumption at any point in time. This corn soup is exactly what you require in your life if you are a fan of Caribbean cuisine that is vegetarian or vegan by nature.
This comforting and tasty Trinidad Corn soup is exactly what the doctor ordered. It is the most popular Caribbean soup, and it may be eaten during any time of the year.
A tasty base that is thickly layered, with fresh corn kernels, luscious dumplings, and veggies, along with a dash of spice. A delicious broth that the whole family will enjoy. In Trinidad and Tobago, corn soup is a well-liked option for street food.
After parties and during carnival season are two of the most common times to find it. However, this can also be referred to as the Caribbean corn soup, and not just a cuisine that is specific to Trinidad, because this meal has traveled across national boundaries and can be found on the majority of islands.
In Trinidad and Tobago, a well-liked and tasty dish called “Trinidad Corn Soup” is a local favorite. Corn and a variety of vegetables are the primary ingredients in this substantial soup, which is then flavored with a variety of herbs and spices. This is a recipe for Trinidad Corn Soup, which goes as follows:
Ingredients:
- 4 ears of corn, husked and kernels removed
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 medium carrot, diced
- 2 medium potatoes, peeled and diced
- 1 scotch bonnet pepper, whole (optional, for heat)
- 2 sprigs of thyme
- 2 bay leaves
- 4 cups vegetable or chicken broth
- 1 cup coconut milk
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Chopped fresh parsley or cilantro, for garnish
Instructions:
- Bring the vegetable oil to a simmer in a large pot set over a medium heat. Sauté the chopped onion and garlic until the onion is transparent and fragrant, then add it to the pan with the rest of the ingredients.
- Put the chopped carrots and potatoes in the pot, and swirl them about so that they are coated with the mixture of onion and garlic. Continue to cook them for a few more minutes until they begin to get somewhat softer.
- Put the corn kernels in the pot, then mix the rest of the ingredients together. Continue to cook for another two to three minutes.
- Pour in the chicken or vegetable broth, making sure that all of the ingredients are submerged in the liquid. Add the whole scotch bonnet pepper, thyme sprigs, and bay leaves, if you are using them.
- After bringing the soup to a boil, decrease the heat to low and continue to simmer for around twenty minutes, or until the veggies are fork-tender.
- Take out the bay leaves, thyme sprigs, and scotch bonnet pepper from the soup. You can finely chop the scotch bonnet pepper and add it back into the soup if you would like the soup to have a higher level of heat.
- Pour in the coconut milk while continuing to stir, and then season the soup to taste with salt and pepper. Continue to simmer for an additional 5 minutes to further facilitate the blending of the flavors.
- To serve, bring the Trinidad Corn Soup to a boil and top each bowl with a garnish of chopped fresh cilantro or parsley.
Taste the savory and satisfying flavors that Trinidad Corn Soup has to offer.
