Corn Soup

Name: Corn Soup
Total time: 1 h 15 min
Ingredients: 1 large carrot; 2 potatoes (optional); 2 corn on the cobs; 1 large onion; 4 cloves garlic; 25 g/1 oz celery (optional); ½ teaspoon black pepper; 800 ml/28 fl oz/scant 3½ cups coconut milk; 3 low-sodium vegetable stock cubes; ¼ teaspoon sea salt; 1 tablespoon olive oil; 475 ml/17 fl oz/2 cups water; ¼–1 red Scotch bonnet chilli (see Scotch Bonnet for Newbies); 315 g/1 oz/1¾ cups dried yellow split peas; Bunch of fresh coriander/cilantro; ¼–1 red Scotch bonnet chilli (see Scotch Bonnet for Newbies); 2.5 cm/1 in piece root ginger; Bunch of fresh coriander/cilantro

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

Ingredients

1 large carrot
2 potatoes (optional)
2 corn on the cobs
1

Soup
Gluten-free
Vegan

Method

Let’s get the ingredients ready.
- Thinly slice your carrot into discs.

- Cube your potatoes (if using).

- Remove the outer leaves and the silks from your corn cobs, then chop into 2.5–5cm/1–2 in pieces.

- Dice your onion and celery.

- Finely slice your garlic. Finely slice your ginger.

- Roughly cut your coriander/cilantro int