Trinidad Inspired Corn Soup

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    522
based on 1 ratings

A healthy, flavourful, and vegetable packed soup. Delicious for lunch with flatbread. We've topped ours with bacon, but you can use vegan bacon, replace with sliced spring onions, or just leave it off and it's just as tasty.

recipe updated Jan 5, 2024

Ingredients

  • Bacon icon
    Bacon
    100 g
  • Onion icon
    Onion
    150 g
  • Green bell pepper icon
    Green bell pepper
    150 g
  • Celery stalk icon
    Celery stalk
    90 g
  • Garlic clove icon
    Garlic clove
    3
  • Fresh thyme icon
    Fresh thyme
    2 teaspoons
  • Scotch bonnet pepper icon
    Scotch bonnet pepper
    1
  • Sweet potato icon
    Sweet potato
    300 g
  • Vegetable stock icon
    Vegetable stock
    200 g
  • Frozen corn icon
    Frozen corn
    180 g
  • Canned coconut milk icon
    Canned coconut milk
    400 g
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Small bowl
  • kCook icon Jug

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add bacon to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Cook with filler cap removed - 4 min, 120°C, speed 4
  8. Transfer bacon to small bowl then set aside
  9. Clean kCook bowl
  10. Fit max blade to kCook bowl
  11. Add vegetable oil to the kCook bowl
  12. Fit kCook bowl to kCook Multi
  13. Attach lid to kCook bowl
  14. Heat with filler cap removed - 140°C, speed 3
  15. Turn direct prep attachment to position 1
  16. Slice onion, green bell pepper and celery stalk into the kCook bowl with direct prep attachment
  17. Turn direct prep attachment to position 2
  18. Add garlic clove, fresh thyme and scotch bonnet pepper to the kCook bowl
  19. Cook with filler cap removed - 7 min, 120°C, speed 3
  20. Then add frozen corn and sweet potato to the kCook bowl
  21. Cook with filler cap removed - 3 min, 120°C, speed 3
  22. Then add vegetable stock, canned coconut milk, salt and black pepper to the kCook bowl
  23. Cook with filler cap removed - 10 min, 98°C, speed 3
  24. Transfer one third of soup to jug
  25. Blend - 2 min, speed 12
  26. Add the reserved soup back into the appliance bowl
  27. Cook - 2 min, 98°C, speed 3
  28. Serve
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