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Jamaican Corn Soup

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


  • 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


Jamaican Masala:

  • Roast all ingredients on slow heat for five minutes.
  • Cool and grind into fine powder.


  • 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


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