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Jamaican Soup

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

Serves: 4 Time: 45 minutes



  • 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


  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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Rosie ❤️


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