A few months ago I posted about my trip to One Love Vegetarian restaurant where I finally got to try their famous corn soup. It was delicious and I could totally eat that all the time.
Since corn has been so fantastic this summer I decided to make the soup at home using this recipe from the Food Network which comes from the folks at the restaurant.
The soup is a mix of corn, pumpkin (or squash), split peas, carrots and other vegetables. Nothing is too hard to track down although I used a blend of spices instead of Mrs. Dash. I also didn’t have frozen vegetable mix on hand and was going to use peas instead but then I realized that my peas were past their prime. Next time I’ll definitely get the frozen vegetables.
This turned out pretty good but not as good as a the restaurant. I think they definitely had put a few more dashes of love in their soup than I did. I also thought my soup was on the thin side and could haven used more body. I think some more split pea would have solved that and quickly blending them with an immersion blender would help more. Also using a starchier potato would be a nice touch. Overall it was delicious and a nice filling soup.
It’s important to note that this recipe is not only vegetarian but vegan and probably (correct me if I’m wrong) gluten-free. But of course can be modified to be none of those things 
The recipe makes A LOT of soup. I just about halved it and still had to freeze some. When I froze the soup I removed the corn cobs (wasn’t sure how they would hold up) so I think when I defrost the soup I might throw in some shredded chicken and maybe a bit more coconut milk and maybe even a dash of curry. I’m getting hungry just thinking about this.
One Love Corn Soup
Ingredients
* 24 cups spring water
* 2 cups yellow split peas
* 1/2 cup coconut milk
* 3 vegetable bouillon, cubes
* 6 Yukon Gold or red medium potato, washed, peeled, and, quartered
* 2 cups Jamaican pumpkin or 2 cups butternut squash
* 2 cups frozen vegetable mix
* 3 cobs fresh corn
* 3 carrot, peeled, and, diced
* 1 scotch bonnet pepper, whole
* 1/2 teaspoon cayenne pepper, preferably Jamaican Bird Pepper
* 1 clove fresh garlic, finely, minced
* seasoning salt, (Mrs. Dash), to taste
* 1 sprig fresh Jamaican thyme
Directions
In a large pot bring the water to a rolling boil. Add split peas and cook until soft. Add coconut milk and vegetable bouillon cubes. Allow liquid to boil again. Peel and cut pumpkin into large cubes. Put potatoes, pumpkin and frozen mixed vegetables in the pot. Cut up 2 cobs of corn into wheels and shave the kernels off of the remaining cob. Add the corn and diced carrots to the pot. Simmer soup on medium heat for approximately 20 minutes, stirring occasionally. Add Scotch bonnet pepper, cayenne pepper, garlic, seasoning salt and thyme. Stir until seasoning is mixed through. Simmer for 5 more minutes to allow the flavour of the seasoning to be released into the soup.
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{new blog entry} One Love Vegetarian : Corn Soup http://goo.gl/fb/62WWm
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Trying this tonight! @wonTONfm {new blog entry} One Love Vegetarian : Corn Soup http://bit.ly/a8TOsn
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This looks great – I am definitely going to try it. I just saw some frozen pesto in my freezer and realized it is getting to be soup season!
You have piqued my curiosity about One Love! I am sorry the soup didn’t live up to your expectations but at least it was still tasty. I wonder how much improv goes on in the kitchen because I tried Canoe’s Wild Rice Pudding at home as well and it wasn’t as good as I had hoped either.