Summary

The undefined website provides a detailed recipe for Caribbean Saturday Soup, including a list of ingredients and step-by-step cooking instructions, along with an optional dumpling recipe.

Abstract

The Caribbean Saturday Soup recipe is a hearty and versatile dish that combines a variety of vegetables such as pumpkin, mixed vegetables, and potatoes with the flavors of thyme, garlic, and optional scotch bonnet for heat. It incorporates proteins like chicken thighs or a vegetarian/vegan alternative such as aubergine or mushrooms. The soup is enriched with a packet of Caribbean cock or chicken noodle soup mix and can be accompanied by homemade dumplings made from wholemeal or cornmeal flour. The method involves roasting some vegetables, simmering the ingredients together, and garnishing with coriander and spring onions. The recipe yields a nourishing and adaptable meal that can cater to different dietary preferences.

Opinions

The recipe encourages versatility, offering vegetarian or vegan alternatives to chicken.
The inclusion of a packet soup mix suggests a convenience factor for home cooks.
The use of fresh herbs and spices like thyme and scotch bonnet pepper emphasizes a preference for authentic Caribbean flavors.
Garnishing with fresh coriander and spring onions indicates a value placed on the freshness of ingredients.
The option to add a pumpkin soup mix and the recommendation to serve with dumplings show a desire to provide a rich and satisfying meal experience.
The note on the soup's refrigeration longevity implies that the recipe is suitable for meal prep or leftovers.

Caribbean Saturday Soup Ingredients

And Method (also in YouTube playlist Caribbean Saturday Soup)

Ingredients

Approx. 500g pumpkin or 1 acorn squash, cubed and roasted

1 medium onion, diced

2–3 cloves garlic, chopped

1/2 bag of frozen mixed vegetables (variety) or fresh veg eg carrots, peas, courgettes, etc., diced

Bunch of fresh thyme or 2 tbsp. dried thyme

1 can black-eyed beans, (or cannelloni, Gunga or any beans of choice) drained

2 or 3 corn on the cob, halved or cut into three pieces each

3 medium potatoes

2 stock cubes, vegetable or chicken — used to make 2 pints stock

One packet of Caribbean cock noodle soup or chicken noodle soup

(optional) one packet pumpkin soup mix

Tsp red pepper flakes or chilli paste or 1 fresh scotch bonnet (put in whole then remove at end)

4 chicken thighs, chopped bite size

Or (vegetarian or vegan) aubergine or mushrooms, shiitake works well

Extra hot water if necessary

Garnish 1/2 cup of coriander leaves 1/2 cup of chopped spring onion

— —

Dumplings

1 cup wholemeal or cornmeal flour 1 cup self-raising flour Two heaped tbsps butter Pinch of salt Teaspoon of parsley, fresh or dried Cup of warm water, to mix

Method

Cooking time: 1–1¼ hours Method. Prepare the ingredients; chop chicken into bite size pieces, if using, and set aside. Prepare and chop all other ingredients, including pumpkin (or squash), potatoes, sweet potatoes, corn on cob, onion, garlic, ginger, spring onion and coriander.

Open packet chicken noodle soup, and pumpkin soup mix, if using. Mix two stock cubes in a 500 mls of hot water, set aside. Measure flour for dumplings.

Once everything is prepared, put the diced pumpkin (or squash) and diced sweet potato on an oiled oven tray under the grill. Then put a splash of olive oil (one tablespoon) in a large, heavy-bottomed pan and place on hot a low heat. Now add garlic and onions, followed by chicken (or mushrooms). Allow to cook for a couple of minutes then add ginger, chili, and potatoes. Give all ingredients in pan a good mix.

Now add the liquid stock and top up with hot water so everything is covered. Add corn on the cob (each cob cut into two or three pieces) and half a bag of frozen vegetables. Add a bunch of thyme if using, or two tablespoons dried thyme. Add scotch bonnet pepper if using. Add black pepper and salt if using. Add can of beans or peas.

Turn up the heat so pan contents come to a good simmer. Now prepare dumpling mix and leave to stand while you add grilled or roasted pumpkin and sweet potato pieces to the pan. Prepare dumpling shapes and add to pan. Make sure all food in the pan is covered with liquid; if necessary top up with boiling water.

Cover pan, turn down the heat and leave to simmer for half an hour to forty-five minutes. Use a fork to check all veg in pan is nice and soft. Turn off heat, then add chopped spring onion and coriander.

Serve and eat.

Soup will keep well refrigerated for 3–5 days (but unlikely to last that long).