Jamaican Soup

45 Minute Jamaican Soup. So many flavours, you will love this!

Serves: 4 Time: 45 minutes

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Ingredients

• 1 Tablespoon Olive Oil

• 1 Onion, finely chopped

• 2 Garlic Cloves, finely chopped

• 1 Teaspoon Cayenne Pepper or Black is fine

• 200g Yellow Split Peas, rinsed well

• 1 Litre Of Vegetable Stock

• 400ml Coconut Milk

• 2 Fresh Sprigs Of Thyme

• 1 Cob Of Corn, cut into 2cm slices

• 200g Potatoes, diced

• 200g Butternut Squash, cut into small chunks

• 200g Can Of Sweetcorn

• 2 Red Peppers, diced

Method

1. Heat the oil in a large pot, cook the onion and garlic for 5 mins over medium heat, add the cayenne pepper, and cook for a further 2 minutes, then add the peas and the veg stock.

2. Bring everything to a boil, then reduce to simmer for 25 minutes, add the coconut milk, thyme, sweetcorn slices, potato and squash. Season and simmer for 10-15 minutes more

3. After 10 mins, add the corn and red pepper for the last 3 minutes of cooking.

4. Finally allow the soup to cool, remove the big chunks and then blend half of the mixture in a blender until smooth.

5. Return the blended soup to the pan, along with the big chunks, mix well, Serve and enjoy!

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