Clarke Soup | Nourishing Every Occasion
An irresistible soup base and one pot meal.
Equipment
- 1 large mixing bowl
- 1 vegetable speed peeler
- 1 chef's knife
- 1 soup pot
- 1 ladle
Ingredients
- 4 L water
Protein of choice
- 500 g chicken, beef, tofu or fish (optional)
Root Vegetables
- ½ buttercup squash (peeled and diced) (450 g)
- 1 turnip (peeled and diced) (150 g)
- 1 sweet potato (peeled and diced) (200 g)
- 3 carrots (peeled and diced) (150 g)
Aromatics
- 1 large onion (peeled and diced) (150 g)
- 1 bunch Jamaican escallions (diced) (50 g) (can substitute with green onions)
- 5 cloves garlic (peeled and minced) (40 g)
Seasonings
- 2 tbsp pimento (Jamaican all-spice) (ground) (30 g)
- 2 tsp cloves (ground) (8 g)
- 2 tsp freshly ground black pepper (8 g)
- 2 tsp paprika (8 g)
- 3 tbsp dry vegetable stock with yeast extract (45 g) (no msg) (can substitute with nutritional yeast and/or ground dry mushrooms)
- 3 tbsp Kosher salt (45 g)
Dumplings
- 400 g all-purpose flour
- 250 mL water
- 2 tbsp butter (30 g)
- 1 tsp Kosher salt (4 g)
Instructions
Preparation
- Bring 4 L of water to a low boil over medium heat on the stove in a large soup pot.
- Add your protein of choice to the soup in morsel sized chunks: chicken, beef, tofu and/or fish (500 g).
- Assemble all remaining equipment and ingredients.
- Using a trustworthy vegetable peeler and chef's knife, peel and dice the root vegetables: squash (450 g), turnip (150 g), sweet potato (200 g) and carrots (150 g). Store the cut vegetables in a large mixing bowl while dicing.
Cooking
- Add the vegetables to the boiling water.
- Next, peel and dice the onion (150 g), dice the Jamaican escalllions (50 g), and peel and mince the garlic cloves (40 g). Add the cut aromatics to the boiling water amongst the root vegetables.
- Season the soup liberally with the following seasonings: pimento (30 g), ground cloves (8 g), freshly ground black pepper (8 g), paprika (8 g), dry vegetable stock (45 g), and Kosher salt (8 g).
- Let the soup simmer for a minimum of 70 min, until the protein is cooked through and tender and the root vegetables are fork tender.
Dumpings (Spinners)
- In a large mixing bowl, add all-purpose flour (400 g), Kosher salt (4 g), butter (30 g), and water (150 mL). Knead the dough mixture until it forms a firm dough ball - adding minimal amounts of water if necessary.
- Divide the dough into 12 equal pieces and roll into oblong cylinders (spinners) resembling a French rolling pin. Once rolled, gently lay the spinners into the soup individually and let the soup cook them through for 20 additional minutes.
Serving
- Once the protein is cooked through and the root vegetables are fork tender the soup is ready! Enjoy heartily!