Corn Soup for the Soul

As requested: Corn Soup


The drop in temperature has me seeking comfort…. in food.  Best comfort food in the world to me is soup. I bought some corn for $1, and that was that. Corn soup to the rescue. 


I prefer to cook this low and slow so flavours can develop, but you can get a good soup in a short time. Also…. Low and slow means you forgot you put something in there that will mash up in the pot and make your soup really thick. Oh… perhaps that’s just me. Never mind.


I like my soups to be on the thicker side, so I tend to put certain ingredients in that will help it thicken naturally., like sweet potatoes, cassava.. that kinda thing.
Also, I ate guacamole while the soup was cooking, because I was hungry ok. 

You guys know I hardly have recipes for anything, but I am trying. I posted photos of this soup on my social media (Instagram and Twitter are “bellycomesfirst” if you’re interested), and a follower friend asked for the recipe. So I warn you all, I’m stringing this together. I can tell you most of what I did, the rest is up to you.


Ingredients:

Fresh Tings
Coriander/cilantro
Thyme (the one with the small leaves, but the flat leaf is great, I just don’t have any)
Scallion/spring onions/chive
Onions
Garlic
Chandon Beni (Culantro I think it’s called) 
hot pepper / flavour pepper(pimento if you just want a flavour)/ scotch bonnet pepper ( I beg you, don’t cut up the pepper ok. thanks)
One carrot
one ear of corn
a piece of cassava
yellow split peas


Rest Tings

tablespoon (or thereabouts) coconut oil
pinch of salt (this is optional)
cumin


What to do wth the tings

• peel and dice carrot shuck corn (unless you got it already cleaned up) and cut into small rounds. you can make them as big as you want, I just find smaller pieces more manageable, and they don’t look so bad when you fill your bowl with all of them, :) peel and dice cassava, you can use potatoes or whatever you like.
• PUT TINGS ASIDE
• I can’t say exactly how much split peas I used, it looked about half cup of dried peas and I rehydrated them over night then drained the water. I like to wash the peas, and get off as much of the starch (you know how the water gets white when you’re doing this? yeah that) as possible.
• Cut up onions( this includes the chives), garlic, chandon beni, and coriander.
• IGNORE THE PEPPER
• Put a pot on low heat, and add the coconut oil, thyme, chopped up fresh tings, and cumin( you can wait for the oil to heat up, I don’t)
• When the air smells delicious and the onions are translucent, add the carrots and split peas
• let everything befriend each other then dump in the corn, cassava (or whatever you use) and pepper. 
• Cover with water, add you pinch of salt.
• LEAVE THE POT ALONE.


• That’s the beauty of soup. It cooks itself.
  When it done, eat it.
  If its too thick, add a litter water and a bit more salt.