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Jamaican Spiced Corn Soup [Vegan]
This spicy corn soup is easy to make and you can adjust the heat level!
Ingredients You Need for Jamaican Spiced Corn Soup [Vegan]
How to Prepare Jamaican Spiced Corn Soup [Vegan]
- Heat the olive oil in a 4-quart soup pot or Dutch oven over medium-high heat, then add the red onion and bell pepper. Sauté, stirring occasionally, for 2 to 3 minutes, or until the onion is translucent. Reduce the heat if needed to prevent the vegetables from burning. Add the garlic, cayenne, red pepper flakes, parsley, thyme, and salt and sauté for an additional 30 seconds.
- Put the sweet potatoes and corn in the pot, then pour in the vegetable stock and water and give the soup a quick stir. Bring the soup to a rolling boil, then reduce the heat to a simmer and add the Scotch bonnet peppers. Cover with a lid and simmer, stirring occasionally, for 30 minutes, or until the sweet potatoes and corn are tender.
- Turn off the heat. To serve the soup rustic-style, leave the large pieces of corn on the cob in the soup for people to fish out and eat with their hands; otherwise, scoop out the pieces, cut the kernels off the cob, and return the kernels to the soup for added texture and sweetness in each spoonful! Stir in the coconut milk until the soup is creamy. Serve immediately in bowls and garnish with a sprig of thyme, if desired.
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