Trini Corn Soup

 Ingredients:

6 ears fresh corn
2 cloves garlic, minced
1 small onion, chopped
1 stalk celery, chopped
1 carrot, sliced
oil
1 small green bell pepper, diced
1 small red bell pepper, diced
2/3 cup yellow split peas, soaked
1 scotch bonnet (or habanero)
salt and black pepper, to taste
1 teaspoon thyme
5 cups vegetable stock
1 small sweet potato, diced
1 can coconut milk
2 shado beni leaves, chopped (or cilantro)
1 cup water
1/2 cup flour

Cut corn into 2 inch pieces and shuck one of them. Set aside.

Saute the onion, celery, and carrot in a saucepan with the oil and add the bell peppers. When they begin to soften, add the scotch bonnet and thyme, season with salt and pepper. Cook until aromatic and add the peas, sweet potato, and stock. When they simmer and sweet potato is cooked, add the coconut milk, corn, and shado beni. Bring to simmer.

Meanwhile, combine water and flour until a smooth dough forms. Add balls of it to the soup and cook thoroughly before serving.