CookEat Recipe
Sweetcorn and Pimento Pepper Soup
Sweetcorn, sweet pimento peppers and onion simmer with coconut milk, thyme and garlic. Cooked black-eyed peas are heated in the broth before serving.
Method
Steps
Step 1
Use 180 g cooked, drained black-eyed peas and sweetcorn kernels. Deseed and dice the sweet pimento peppers; chop the onion, garlic and thyme.
Step 2
Heat the olive oil in a 4 litre saucepan over medium heat. Cook the onion and peppers for 5 minutes, then add the garlic and thyme for 30 seconds.
Step 3
Add the sweetcorn, coconut milk and 1500 ml water once. Bring to a gentle simmer and cook, partially covered, for 15 minutes until the peppers are tender.
Step 4
Add the drained peas and simmer for 5 minutes. Divide into eight starter bowls and serve hot.
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