I always seem to be making and photographing soup. I love it. It’s a great way to get lots of nutrients and now that it’s finally turned cold here in England, it makes the perfect lunch, and this recipe is no exception. Not only does it taste great, it has a really interesting texture. I’m not sure how authentic it is; as I’m never been to the Caribbean, but I can always dream!
Caribbean Corn Soup- Serves 6 hungry people
1 tbsp. coconut oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 tsp. cayenne pepper
200g red lentils, rinsed well
1 litre gluten free vegetable stock
400ml reduced fat coconut milk
1 red chilli, seeds removed and finely chopped
2 sprigs of fresh thyme
200g waxy potatoes, diced
200g butternut squash, peeled and chopped
350g frozen sweetcorn
2 red peppers, diced
- Heat the oil in a large pan and soften the onion and garlic over a gentle heat for 10 minutes.
- Add the cayenne and cook for 2 minutes.
- Add the lentils and stock.
- Bring to the boil and simmer for 30 minutes.
- Add the coconut milk, chilli, thyme, potato and squash.
- Season and simmer for 15 minutes.
- Add 200g sweetcorn and red pepper and cook for a further 3 minutes.
- Allow the soup to cool and then blend in a food processor.
- Reheat the soup and add the remaining sweetcorn and cook for 3 minutes.
- Season to taste and serve.