Jamaican Corn Soup Print Ingredients(Serves 4): Jamaican Masala: 2 tbsp ground turmeric 2 tbsp ground coriander seeds 1 tbsp cumin seeds 2 tsp dry yellow mustard seeds 2 tsp fenugreek seeds 2 tsp allspice 1 tsp each of white pepper, cayenne pepper 1 dried clove Soup: 2 fresh corn cobs, finely cut ½ cup bell peppers, diced 2 red peppers, diced 2 cups vegetable stock 2 cups coconut milk 1 cup yellow split peas, rinsed 1 red chili, chopped 2 tbsp olive oil 2 tbsp mixed herbs 2 fresh thyme sprigs 2 tsp cayenne pepper Salt and black pepper, to taste Method: Jamaican Masala: Roast all ingredients on slow heat for five minutes. Cool and grind into fine powder. Soup: Heat oil in pan. Add bell peppers, cayenne pepper. Cook for two minutes. Add split peas, stock, salt, black pepper. Bring it to boil. Simmer for thirty minutes. Add coconut milk, chili, thyme, corn. Season with 3 tbsp Jamaican masala and mixed herbs. Simmer for fifteen minutes. Add red pepper. Cook for two minutes. Remove chili and thyme. Cool and semi-blend the mixture. Pour it again in pan, add back chili and thyme. Mix well. Bring it to boil and serve. Recipe Notes Nutrition Facts Tentative Nutritive Value for 1 serving: Calories 395 kcal Total Fat 26.2g Total Carbohydrate 31g Protein 8.7g Topicsjain recipe Quotes A running mind cannot capture the truth. A sign of spiritual progress is less resistance and more glad acceptance of whatever happens. The verification of your knowledge is your experience, not your words. Focused on the soul's pure nature, a seeker does not see any situation as favourable or unfavourable. View All #SadguruWhispers The verification of your knowledge is your experience, not your words. Select category for which you wish you receive updates via email - SRMD Updates Wisdom Updates Subscribe for updates