There’s something truly heartwarming about a bowl of Trini Corn Soup, especially on a rainy day when the world feels a little gray. The comforting aroma of garlic and sweet potatoes simmering away brings a wave of nostalgia, transporting me back to evenings spent with family, sharing stories over warm meals. This vibrant soup, with its sweet corn and rich coconut milk, is more than just a dish; it’s a celebration of flavors that packs a punch while being incredibly nourishing.
I discovered this recipe after searching for a hearty alternative to takeout, and it quickly became a staple in my kitchen. Just the thought of that creamy texture, combined with the kick of the scotch bonnet pepper, makes my mouth water. Plus, the fact that it’s packed with nutritious ingredients means I’m doing right by my body while indulging my taste buds. So get your pots ready and let’s dive into making this delicious Trini Corn Soup that will leave everyone asking for seconds!
Why is Trini Corn Soup a Must-Make?
Warmth and Comfort: Nothing beats the cozy feeling of a hearty bowl of Trini Corn Soup, perfect for chilly evenings or rainy days.
Flavor Explosion: The vibrant mix of sweet corn, rich coconut milk, and spices delivers a flavor punch that lingers lovingly on your palate.
Easy Preparation: With just a few simple steps, this recipe is accessible even for novice cooks looking to impress.
Nutritious Goodness: Packed with wholesome ingredients like sweet potatoes and split peas, you’ll nourish both body and soul.
Versatile Serving: Great for family dinners or casual gatherings, this soup is sure to have your guests coming back for more! Don’t forget to check out my other comforting recipes that are perfect for sharing!
Trini Corn Soup Ingredients
For the Soup Base
• Olive oil – a healthy fat that adds richness to the soup.
• Small onion – enhances the flavor with sweetness as it sautés.
• Chives scallion – add a fresh, mild onion flavor that brightens the dish.
• Garlic cloves – brings an aromatic intensity to the soup.
• Celery stalks – provides a subtle earthiness and crunch.
• Presoaked split peas – packed with protein and fiber, making the soup hearty!
• Red pepper – adds a sweet flavor and beautiful color.
• Medium sweet potato – lends natural sweetness and a creamy texture.
• Thyme sprigs – infuses the soup with its earthy, aromatic notes.
• Chadon beni – a typing cilantro that gives a unique, fresh flavor.
• Black pepper – adds a gentle heat to balance the sweetness.
• Pink salt – enhances the flavors without being too harsh.
For the Broth
• Vegetable stock – a rich base that enhances the soup’s flavor.
• Warm water – needed for simmering the ingredients together.
• Coconut milk – adds creaminess and a tropical twist to the soup.
For the Corn
• Organic corn on the cob – the star ingredient, providing sweetness and texture.
• Corn kernels – for extra bursts of corn flavor!
• Medium carrot – adds sweetness and color to the mix.
• Pumpkin cubes – contributes to the comforting texture and nutrition.
• Scotch bonnet pepper – a spicy kick that can be adjusted to taste.
For the Dumplings
• Gluten-free flour – ensures those with dietary restrictions can enjoy this soup.
• Warm water – binds the flour to create a dough.
• Pink salt – seasoning for the dumpling mixture.
Prepare yourself for a delicious cooking adventure with this Trini Corn Soup that not only satisfies but warms the heart!
How to Make Trini Corn Soup
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Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, chives, garlic, and celery; sauté until soft and translucent, about 3-5 minutes, releasing those beautiful aromas.
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Add Veggies: Stir in the presoaked split peas, red bell pepper, and sweet potato. Season with thyme, chadon beni, black pepper, and pink salt. Cook for another 2-3 minutes until fragrant.
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Simmer Together: Pour in the vegetable stock and warm water. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for 30 minutes until the split peas are soft.
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Blend Smooth: Remove the lid and use an immersion stick blender to puree the soup to your desired smoothness, creating a creamy base filled with flavor.
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Combine Ingredients: Stir in the coconut milk, corn on the cob, corn kernels, carrots, pumpkin, and the whole scotch bonnet pepper. This adds depth to your soup and a bit of heat!
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Make Dumplings: In a medium-sized bowl, mix gluten-free flour and pink salt. Gradually pour warm water into the bowl and knead until a large dough ball forms.
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Shape and Cook Dumplings: Pinch off small pieces of the dough and roll them into long dumplings. Gently lower each dumpling into the soup.
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Final Simmer: Let the soup simmer for an additional 20 minutes, allowing the dumplings to cook through while absorbing flavors.
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Taste and Adjust: Give your soup a taste and add more black pepper and pink salt, if desired.
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Remove Scotch Bonnet: Before serving, remember to take out the scotch bonnet pepper for a more balanced heat.
Optional: Garnish with fresh herbs or a sprinkle of additional chadon beni for a pop of color!
Exact quantities are listed in the recipe card below.
Trini Corn Soup Variations
Feel free to make this delightful soup your own with these tasty variations!
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Spicy Kick: Add extra minced scotch bonnet or a dash of cayenne pepper for an extra layer of heat. Adjust according to your spice tolerance for a personalized experience.
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Creamy Addition: Stir in a dollop of sour cream or Greek yogurt just before serving to add a velvety richness. It’s a lovely contrast to the flavors and textures in the soup.
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Vegetable Medley: Transform the soup by adding vegetables like spinach, kale, or zucchini. They’ll bring vibrant colors and added nutrients, making every spoonful a delightful surprise!
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Herbal Twist: Experiment with fresh herbs like parsley or dill for a refreshing twist. They elevate the aromatic profile and add a touch of brightness to each bowl.
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Chunky Style: Instead of pureeing the soup completely, reserve half of the ingredients to leave some texture. You’ll get a heartier, rustic feel that’s incredibly satisfying.
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Protein Boost: Include cooked chickpeas or diced tofu for a protein-packed version, perfect for a satisfying meal. These additions will partner beautifully with the soup’s flavors.
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Sweet Variations: Toss in a handful of diced apples or pears for a sweet twist against the savory backdrop. The fruit will offer delightful bursts of sweetness.
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Alternative Base: Use bone broth instead of vegetable stock for a richer flavor and added nutrition. This will deepen the taste profile and make it even more hearty.
Make Ahead Options
These Trini Corn Soup preparations are perfect for busy weeknights! You can chop the vegetables (onion, chives, garlic, celery, sweet potato, red pepper, carrot, and pumpkin) and store them in an airtight container in the refrigerator for up to 3 days. You can also prepare the split peas, soaking them ahead of time and refrigerating for up to 24 hours. When it’s time to enjoy, simply sauté your aromatics, add the prepared ingredients, pour in the vegetable stock and warm water, and follow the remaining steps. This way, you’ll save precious time and still enjoy a flavorful, hearty soup that feels just as fresh as day one!
Expert Tips for Trini Corn Soup
- Choose Fresh Ingredients: Using fresh vegetables and organic corn enhances the soup’s flavor and nutritional value. Avoid canned corn if possible.
- Balance the Heat: Adjust the spice level by modifying the amount of scotch bonnet you use; taste regularly to find your perfect balance.
- Perfectly Cooked Dumplings: Ensure to simmer dumplings just long enough to cook through, but not too long, so they maintain a delightful texture.
- Avoid Over-Blending: When puréeing the soup, stop blending once it reaches your desired smoothness. Over-blending can lead to a gummy texture.
- Add Coconut Last: To preserve its flavor and texture, add the coconut milk toward the end of cooking; it will enhance your Trini Corn Soup without being overly cooked.
- Garnish with Care: Fresh chadon beni or cilantro sprinkled before serving adds a burst of freshness to your dish. Don’t skip this step!
What to Serve with Trini Corn Soup?
Embrace a cozy meal experience that perfectly complements the heartwarming flavors of your warming soup.
- Crispy Garlic Bread: A crunchy, buttery delight that soaks up the soup beautifully, enhancing every spoonful.
- Garden Salad: Fresh greens with juicy tomatoes and a tangy vinaigrette create a refreshing contrast to the creamy soup.
- Rice and Peas: Serving this classic dish adds a mild, nutty flavor that pairs well with the strong spices in your soup.
- Roasted Vegetables: A mix of seasonal veggies, caramelized to perfection, adds a sweet and earthy balance to the soup.
- Cornbread: Soft and subtly sweet, cornbread is a perfect sidekick to your vibrant Trini Corn Soup, enhancing its corn essence.
- Tropical Fruit Salad: A refreshing medley of tropical fruits provides a light, sweet finish to this hearty meal.
- Herbal Iced Tea: A cool, refreshing drink, herbal iced tea complements the strong flavors without overpowering them.
- Coconut Macaroons: Delightfully chewy and sweet, these coconut treats echo the coconut milk in the soup for a harmonious finish.
How to Store and Freeze Trini Corn Soup
Fridge: Store your soup in an airtight container for up to 3 days. This allows the flavors to meld beautifully, making for a tasty reheat!
Freezer: For longer storage, freeze the soup in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a saucepan on medium-low heat, stirring occasionally until heated through. Add a splash of water or coconut milk to adjust the consistency if needed.
Dumpling Storage: If you’ve made extra dumplings, store them separately in the fridge for up to 2 days. They can be added to the soup during reheating for fresh taste.
Trini Corn Soup Recipe FAQs
What should I look for when selecting corn for my Trini Corn Soup?
Absolutely! Choose organic corn when available. Look for ears that are plump and husked tightly, with bright green husks and moist silk. The kernels should be tender and milky when pressed.
How long can I store Trini Corn Soup in the fridge?
You can store your delicious soup in an airtight container for up to 3 days. This time allows the flavors to deepen, giving you even more tasty leftovers to enjoy!
Can I freeze Trini Corn Soup?
Yes, you can! For long-term storage, freeze your soup in portion-sized containers for up to 3 months. Thaw it overnight in the fridge, then gently reheat it on the stove, stirring occasionally. You might need to add a splash of water or coconut milk to restore its creamy consistency.
What should I do if my dumplings are falling apart in the soup?
If your dumplings fall apart, it could be due to the dough being too moist. Mix in a little extra gluten-free flour to achieve the right consistency. When shaping your dumplings, ensure they’re firm and tightly rolled before adding them to the soup. A gentle simmer instead of a rolling boil can also help maintain their form.
Are there dietary considerations for Trini Corn Soup?
Yes! This recipe is naturally gluten-free if you use gluten-free flour for the dumplings, making it a great option for those with gluten sensitivities. However, keep in mind that the scotch bonnet pepper may make it too spicy for some; you can always adjust the amount or omit it entirely for a milder flavor.
How should I store leftover dumplings separately?
If you have extra dumplings, store them in an airtight container in the fridge for up to 2 days. To reheat, simply add them to the soup during the final minutes of reheating to keep them fresh and warm without being overcooked.
This Trini Corn Soup will surely warm your heart and home! Enjoy!
Irresistible Trini Corn Soup That Warms Your Heart
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Sauté onion, chives, garlic, and celery for about 3-5 minutes.
- Stir in the split peas, red pepper, and sweet potato. Season with thyme, chadon beni, black pepper, and pink salt. Cook for 2-3 minutes.
- Pour in the vegetable stock and warm water. Bring to a boil, reduce to medium-low, cover, and simmer for 30 minutes.
- Use an immersion stick blender to puree the soup to your desired smoothness.
- Stir in the coconut milk, corn on the cob, corn kernels, carrots, pumpkin, and scotch bonnet pepper.
- Mix gluten-free flour and pink salt in a bowl. Gradually add warm water and knead until a dough forms.
- Roll the dough into long dumplings and lower them into the soup.
- Simmer the soup for an additional 20 minutes to cook the dumplings.
- Taste the soup and add more black pepper and pink salt if desired.
- Remove the scotch bonnet pepper before serving.