Coconut, Corn and Scotch Bonnet Soup

Coconut, Corn and Scotch Bonnet Soup
There is something absolutely magical about the combinations in this soup recipe. The intense heat of the scotch bonnet pepper is perfectly balanced out by the sweet and creamy coconut and corn. This is one of those recipes you will want to return to again and again after trying it for the first time.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Coconut, Corn and Scotch Bonnet Soup

Ingredients

Soup:

  • 2 tbsp olive oil or coconut oil
  • 1 white onion, diced
  • 2 cloves garlic, chopped
  • 1 tbsp ginger, chopped
  • 1/2 scotch bonnet pepper
  • 1 tin organic coconut milk
  • 2 cups vegetable stock
  • 2 cups sweetcorn
  • zest of 1 lime
  • salt and pepper to taste
  • handful fresh basil

Garnish:

  • 4 large vine tomatoes
  • 1/2 scotch bonnet pepper
  • olive oil or coconut oil
  • juice of 1 lime
  • salt
  • fresh parsley
  • coconut flakes

How to make

  1. In a large pot, heat the olive or coconut oil over medium-high heat. Add the chopped onions, garlic, ginger and scotch bonnet pepper and cook for about 5 minutes until the onion turns translucent.

  2. Stir in the coconut milk, vegetable stock and sweetcorn. Add the grated lime zest and season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 10-15 minutes. Add the fresh basil at the last minute. Leave to cool slightly.

  3. Meanwhile, chop the vine tomatoes into quarters and lay out on a lined baking sheet, along with half a scotch bonnet pepper. Drizzle with a little olive or coconut oil, season with salt and roast in the oven, 180C, for 20 minutes.

  4. Once the coconut and corn soup has cooled slightly, puree in a blender until smooth. Pour back into the pot and allow to simmer on low heat while you prepare the garnish.

  5. Blend the roasted tomatoes and scotch bonnet with the lime juice until you have a smooth mixture.

  6. Divide the soup into bowls and garnish with the tomato/scotch bonnet sauce, along with fresh parsley and coconut flakes.

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