This spicy corn soup is easy to make and you can adjust the heat level!
Jamaican Spiced Corn Soup [Vegan]
- 1 tablespoon extra-virgin olive oil
- 1 red onion, diced
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme leaves
- 1 teaspoon finely ground sea salt
- 2 sweet potatoes (about 12 ounces), peeled and cubed (see Tip)
- 2 ears of corn, cut into 2-inch pieces
- 4 cups low-sodium vegetable stock
- 2 cups water
- 2 Scotch bonnet or habanero peppers, slit on either side (see Tip)
- 1 (13.5-ounce) can full-fat coconut milk
- Fresh thyme sprigs, for garnish (optional)
- 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.
Discover more recipes with these ingredients
Hidden for desktop / visible for mobile