Jump to Recipe Print RecipeThe aroma of Caribbean spices wafting through the kitchen is like a warm hug on a chilly evening. Today, I’m thrilled to share my twist on an iconic dish—Vegan Trinidad Corn Soup. This comforting soup is not just a delightful way to savor the sweet, tender corn; it’s a vibrant celebration of flavors that come together in a creamy, luscious pot of goodness. Not only is this dish vegan and gluten-free, making it perfect for everyone at the table, but it’s also quick to whip up and truly comforting. Whether you’re in need of a hearty meal to share with loved ones or a flavorful dish to soothe the soul, this Trinidad corn soup won’t disappoint. Curious about how to make this Caribbean classic your own? Keep reading to uncover the magic! Why Make Trinidad Corn Soup? Comforting and nutritious: This Vegan Trinidad Corn Soup is a hearty dish that boasts roughly 617 calories and 21g of protein per serving, making it a wholesome addition to your meal rotation. Flavor explosion: With a delightful mix of coconut milk, sweet potatoes, and corn, every spoonful delivers a tropical taste that will transport you straight to the Caribbean. Versatile: Feel free to customize your bowl by adding different veggies, or serve it alongside some delicious [Jalapeno Cheddar Cornbread](https://recipeinternational.com/jalapeno-cheddar-cornbread/) for the ultimate comfort experience. Perfect for gatherings: Whether you’re hosting a cozy dinner party or just looking to impress family during the week, this soup will have everyone returning for seconds! Quick prep: You’ll find this recipe easy to follow, with preparations taking just about 15 minutes, letting you enjoy delicious homemade flavors in no time. Trinidad Corn Soup Ingredients For the Base • Olive Oil – Adds richness and helps in sautéing vegetables. • Onion – Base flavor for the soup; shallots can be used for a milder taste. • Chives/Scallion – Provides a subtle onion flavor; green onions are a great substitute. • Garlic – Enhances flavor, with fresh being preferred over powdered. • Celery – Adds depth and aroma; fennel can be used as a replacement. For the Soup • Presoaked Split Peas – Provides protein and texture; dried beans can be an alternative. • Red Pepper – Adds sweetness and color; any sweet bell pepper will do. • Sweet Potato – Contributes sweetness and creaminess; regular potatoes can be used instead. • Thyme – Infuses herbal notes; fresh is best, but dried works too. • Chadon Beni (Cilantro/Coriander) – Offers a unique flavor; fresh cilantro is a good substitute. • Black Pepper – Enhances overall flavor; freshly cracked pepper is recommended. • Pink Salt – Provides seasoning; regular salt can replace it if needed. • Vegetable Stock – The soup’s base liquid; homemade gives the best flavor. • Coconut Milk – Adds creaminess and a touch of sweetness; almond milk can be used for a lighter option, though the flavor will change. • Corn (Ears and Kernels) – The star ingredient providing sweetness and texture; frozen corn works well too. • Carrot – Adds sweetness and color; any root vegetable can be used alternately. • Pumpkin – Contributes earthiness and thickness; can be omitted or replaced with extra sweet potatoes. • Scotch Bonnet Pepper – Provides subtle heat and flavor; remove it whole to control spiciness or use jalapeño for a milder kick. For the Dumplings • Gluten-Free Flour – Essential for making dumplings; regular flour can substitute for a non-gluten-free version. • Warm Water – Binds the dumpling mixture together for perfect texture. This Vegan Trinidad Corn Soup is not only delicious but also welcoming for everyone at the table, making it an exceptional choice for both comfort and creativity in the kitchen! Step‑by‑Step Instructions for Trinidad Corn Soup Step 1: Sauté Base Ingredients In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 chopped chives, and 4 minced garlic cloves, sautéing until they become aromatic and soft, about 5 minutes. Then, include 2 chopped celery stalks, continuing to cook until everything is translucent and beginning to brown slightly, which enhances the flavors of your Trinidad corn soup. Step 2: Add Vegetables After the base is ready, stir in 1 cup of presoaked split peas, 1 diced red pepper, and 1 cubed sweet potato. Season with a teaspoon of thyme, chopped chadon beni, freshly cracked black pepper, and pink salt. Allow the mixture to cook for 2-3 minutes, letting the spices bloom and envelop the vegetables with delightful fragrance before proceeding to the next step. Step 3: Simmer Pour in 6 cups of vegetable stock and 1 cup of warm water, bringing the mixture to a gentle boil. Once bubbling, reduce the heat to medium-low, cover the pot, and let it simmer for 30 minutes. During this time, the split peas should soften beautifully, melding their flavors with the other components of the Trinidad corn soup for a rich base. Step 4: Blend Soup Once the split peas have softened, use an immersion blender to puree the soup until it reaches a smooth, creamy consistency. If you prefer some chunks for texture, you can blend partially. This step is crucial to achieving the luxurious mouthfeel that makes Trinidad corn soup so comforting. Step 5: Incorporate Remaining Ingredients Stir in 1 can of coconut milk, 2 cups of corn (both kernels and some whole ears), 1 chopped carrot, and 1 cup of diced pumpkin if using. Add a whole scotch bonnet pepper to the mix, allowing it to infuse its subtle heat into the soup. Continue to simmer this mixture for about 10 minutes until all ingredients are heated through and well-combined. Step 6: Prepare Dumplings In a bowl, mix 2 cups of gluten-free flour with a half teaspoon of pink salt. Gradually add warm water, combining until a dough forms. Knead briefly until smooth, then roll small pieces of dough into long dumplings that are ready to add to the soup. Step 7: Final Simmer Gently place the dumplings into the simmering soup and cook for an additional 20 minutes. This step is vital, as it allows the dumplings to absorb flavors while cooking through. Taste the Trinidad corn soup before serving, adjusting seasoning if needed, and carefully remove the whole scotch bonnet before presenting it to your family and friends. Make Ahead Options These Vegan Trinidad Corn Soup preparations are perfect for busy home cooks looking to save time! You can sauté the base ingredients (onion, chives, garlic, and celery) up to 24 hours in advance. Simply cool them, store in an airtight container in the refrigerator, and when ready to finish, add the presoaked split peas and remaining veggies before simmering the soup. Additionally, the dumpling mixture can be prepared and rolled into shape up to 3 days ahead. Store them in a sealed bag in the fridge; this maintains their quality. When it’s time to serve, just simmer the soup with the dumplings added for an easy, flavorful meal that’s just as delicious as if made fresh! Expert Tips for Trinidad Corn Soup Soak Split Peas: Make sure to soak the split peas overnight for a creamier texture and faster cooking time, avoiding gritty soup. Adjust Thickness: The soup may thicken as it cools. When reheating, simply add a splash of water or stock to reach desired consistency. Spice Control: Use the scotch bonnet pepper whole to manage spiciness; remove it before serving to ensure a milder flavor, or opt for jalapeño as a substitute. Fresh Ingredients: Opt for fresh garlic and herbs where possible, as they deliver vibrant flavors that enhance the overall taste of your Trinidad corn soup. Customize Flavor: Feel free to experiment! Add extra veggies like spinach or kale for added nutrition, or switch coconut milk for cashew cream for a unique twist. Trinidad Corn Soup Variations Customize your Trinidad corn soup to make it uniquely yours and indulge in a variety of flavors and textures that excite your palate! Split Pea Swap: Replace split peas with lentils or chickpeas for a different protein boost. Lentils cook faster and will add a lovely texture to the soup. Chickpeas offer a hearty bite and blend beautifully with the flavors. Coconut Cream: Use cashew cream instead of coconut milk for a nutty flair. This switch adds richness while still keeping the soup creamy, inviting you into a new world of flavor. Veggie Power: Boost the nutrition by incorporating leafy greens like spinach or kale. They’ll wilt perfectly in the hot soup, giving you an extra pop of color and a healthful goodness to savor. Pepper Palette: If you prefer milder heat, substitute the scotch bonnet with jalapeños or diced bell peppers. This change will maintain a fragrant aroma while keeping your soup comfortably spicy. Fruity Twist: Introduce a diced mango or pineapple for a hint of sweetness that enhances the corn’s natural flavor. This tropical addition will take your soup to a whole new dimension of deliciousness. Grainy Goodness: For added texture, consider serving your soup over a bed of cooked quinoa or brown rice. This makes for a heartier meal that’s completely satisfying and comforting. Herb Highlights: Swap thyme for fresh basil or parsley to bring a different aromatic profile to your Trinidad corn soup. Each herb brings its unique essence, resulting in a subtly transformed dish. Dumpling Delight: Add spices to your dumpling dough—or replace them with sweet potato flour—to change the flavor and texture altogether. These little bites can become a playful addition, reminding you of cherished family recipes. Dive into your culinary creativity—your Trinidad corn soup is just the beginning! For a delightful pairing, consider enjoying it with some comforting [Jalapeno Cheddar Cornbread](https://recipeinternational.com/jalapeno-cheddar-cornbread/) or a steaming bowl of [Pot Cheeseburger Soup](https://recipeinternational.com/crock-pot-cheeseburger-soup/) to round out your cozy meal! Storage Tips for Trinidad Corn Soup Room Temperature: Allow the soup to cool completely before storing. It can sit out for up to 2 hours, but it’s best to refrigerate promptly for freshness. Fridge: Store Trinidad corn soup in an airtight container for up to 3 days. To maintain its creamy texture, stir well before reheating. Freezer: Freeze in individual portions using freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating for best results. Reheating: When ready to enjoy, gently reheat on the stove over low heat or in the microwave, adding a splash of water if the soup thickens to your preference. What to Serve with Trinidad Corn Soup? Eating a warm bowl of Trinidad corn soup is only the beginning of a delightful culinary journey. Let’s explore easy accompaniments that will elevate your meal to new heights! Crusty Bread: Perfect for dipping, a fresh baguette or sourdough adds a satisfying crunch to the creamy soup, soaking up every flavorful drop. Jalapeno Cheddar Cornbread: With its zesty kick and cheesy goodness, this cornbread offers a wonderful contrast to the soup’s smooth texture and vibrant flavors. Leafy Green Salad: A refreshing salad with mixed greens, cucumbers, and a light vinaigrette balances the richness of the soup, adding brightness to your plate. Fried Plantains: These sweet, caramelized slices bring a delightful crunch and natural sweetness to the meal, heightening the Caribbean vibe on your table. Pickled Vegetables: A side of tangy pickles adds a burst of flavor that cuts through the soup’s creaminess, making each bite a unique experience. Coconut Rice: This fragrant side dish mirrors the coconut milk in the soup, creating a harmonious pairing that will transport your taste buds straight to the tropics. Mango Chutney: A dollop of this sweet and tangy condiment can enhance the flavors beautifully while providing a delightful contrast in every spoonful. Chilled White Wine: A crisp, chilled white wine, like Sauvignon Blanc, complements the aromatic spices and flavors, making for a perfect pairing on a cozy night in. Dark Chocolate Squares: Round off your meal with a piece of rich dark chocolate for a sweet finish that balances the soup’s savory notes beautifully. Trinidad Corn Soup Recipe FAQs How do I select ripe corn for my Trinidad Corn Soup? Absolutely! When choosing corn, look for ears with bright green husks and plump, milky kernels. The corn should feel firm to the touch, and the silks at the top should be brown but still fresh. Avoid ears with dark spots or dried-out kernels—these may indicate age or spoilage. Ideally, you’ll want to use corn that’s as fresh as possible for the best flavor in your soup. What is the best way to store leftover Trinidad Corn Soup? Very! Once your soup has cooled completely, transfer it to an airtight container. It will stay fresh in the fridge for up to 3 days—just be sure to give it a good stir before reheating to keep the creamy texture intact. If you want to store it longer, freeze portions in sealed freezer-safe bags for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the fridge and warm it up gently. Can I freeze Trinidad Corn Soup? Absolutely! Freezing your Trinidad Corn Soup is a great way to have a quick, hearty meal on hand. To freeze, allow the soup to cool completely, then pour it into freezer-safe containers or bags, leaving some space for expansion. It will keep well for about 3 months. When you’re ready to use it, thaw it in the refrigerator overnight and reheat on the stovetop over low heat, adding a bit of water if needed to restore its creamy consistency. What if my Trinidad Corn Soup is too thick? Not a problem! If your soup thickens too much after cooling or reheating, simply add a splash of vegetable stock or warm water while stirring over low heat until you reach your desired consistency. Remember, the split peas naturally thicken the soup, so it’s always a good idea to have some extra liquid handy! Are there any dietary concerns I should consider when making Trinidad Corn Soup? Very! This Trinidad Corn Soup is a vegan, gluten-free dish, which makes it suitable for many dietary preferences. However, if you’re cooking for someone with food allergies, double-check the ingredients—such as the gluten-free flour or any substitutes you plan to use. If you choose to add scotch bonnet pepper for heat, be mindful that it could pose issues for those sensitive to spicy foods. Always tailor your recipe to fit the needs of guests! How can I adjust the spiciness of my Trinidad Corn Soup? Absolutely! If you’d prefer a milder soup, the trick is to leave the whole scotch bonnet pepper intact while cooking. This way, you can control the heat by removing it before serving. Alternatively, you can substitute jalapeño peppers for a milder kick or simply lower the amount of scotch bonnet used to fit your taste. The more the merrier when it comes to enjoying the perfect balance of flavor! Hearty Trinidad Corn Soup for a Cozy Night In No ratings yet This vegan Trinidad corn soup is a comforting, savory delight perfect for chilly nights. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hrTotal Time 1 hour hr 15 minutes mins Servings: 4 bowlsCourse: SoupCuisine: CaribbeanCalories: 617 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 tablespoons Olive Oil Adds richness and helps in sautéing vegetables.1 piece Onion Base flavor for the soup.2 pieces Chives/Scallion Provides a subtle onion flavor.4 cloves Garlic Enhances flavor.2 stalks Celery Adds depth and aroma.For the Soup1 cup Presoaked Split Peas Provides protein and texture.1 piece Red Pepper Adds sweetness and color.1 piece Sweet Potato Contributes sweetness and creaminess.1 teaspoon Thyme Infuses herbal notes.1 bunch Chadon Beni (Cilantro/Coriander) Offers a unique flavor.1 teaspoon Black Pepper Enhances overall flavor.1 teaspoon Pink Salt Provides seasoning.6 cups Vegetable Stock The soup's base liquid.1 can Coconut Milk Adds creaminess.2 cups Corn (Ears and Kernels) The star ingredient.1 piece Carrot Adds sweetness and color.1 cup Diced Pumpkin Contributes earthiness.1 piece Scotch Bonnet Pepper Provides subtle heat.For the Dumplings2 cups Gluten-Free Flour Essential for making dumplings.1/2 teaspoon Pink Salt1 cup Warm Water Binds the dumpling mixture together. Equipment large potImmersion blenderMixing Bowl Method Step‑by‑Step InstructionsIn a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 chopped chives, and 4 minced garlic cloves, sautéing until they become aromatic and soft, about 5 minutes. Then, include 2 chopped celery stalks, continuing to cook until everything is translucent and beginning to brown slightly.Stir in 1 cup of presoaked split peas, 1 diced red pepper, and 1 cubed sweet potato. Season with a teaspoon of thyme, chopped chadon beni, freshly cracked black pepper, and pink salt. Allow the mixture to cook for 2-3 minutes.Pour in 6 cups of vegetable stock and 1 cup of warm water, bringing the mixture to a gentle boil. Once bubbling, reduce the heat to medium-low, cover the pot, and let it simmer for 30 minutes.Use an immersion blender to puree the soup until it reaches a smooth, creamy consistency. If you prefer some chunks for texture, you can blend partially.Stir in 1 can of coconut milk, 2 cups of corn (both kernels and some whole ears), 1 chopped carrot, and 1 cup of diced pumpkin if using. Add a whole scotch bonnet pepper and continue to simmer for about 10 minutes.In a bowl, mix 2 cups of gluten-free flour with a half teaspoon of pink salt. Gradually add warm water, combining until a dough forms. Knead briefly until smooth, then roll small pieces of dough into long dumplings.Gently place the dumplings into the simmering soup and cook for an additional 20 minutes. Taste the Trinidad corn soup before serving, adjusting seasoning if needed, and carefully remove the whole scotch bonnet. Nutrition Serving: 1bowlCalories: 617kcalCarbohydrates: 83gProtein: 21gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 2mg NotesSoak split peas overnight for a creamier texture. Adjust thickness with water when reheating. Use fresh garlic and herbs for best flavor. Experiment by adding extra veggies or switching coconut milk for cashew cream. Tried this recipe?Let us know how it was!
