NEW YORK, NY - It’s National Soup Month, perhaps because nothing drives away the cold for many, like a hot bowl of your favorite soup. Here’s a Caribbean soup recipe that will hit the spot and is nutritious and delicious too.
12 cups water
½ pint split peas
1 pound soup bone/meat
4 clove(s) crushed garlic
1/2-pound carrot, cubed
1/4-pound turnip, cubed
1 pound pumpkin, cubed
1/2-pound chocho, peeled and cubed
1-pound yellow yam, cassava or eddoes and one green plantain, peeled and cubed
FOR DUMPLING MIXTURE:
1 pound flour
1/8 teaspoon salt
1/4 cup water
1 tablespoon white rum
1 tablespoon white distilled vinegar.
SEASONING FOR SOUP:
1 spoonful of marmite
1 stalk scallion
2 sprig thyme
1 whole onion chopped
2 cloved garlic, chopped
1 tablespoon all-purpose seasoning
1 whole scotch bonnet or habanero pepper
1 teaspoon salt
Soak split peas with some water and set aside.
Chop and wash soup bone/meat with vinegar, lime, salt and white rum.
Season with salt and 1 sprig thyme.
Place a pressure cooker on medium heat and add the seasoned meat bones and soaked split peas.
Add about 6 cups water and pressure for about 15 minutes.
Place pressure cooker under tap and let steam release.
Open and add yam, cassava, green plantain or eddoes and carrot, turnip, pumpkin, chocho as well as whole pepper, chopped garlic, onion and thyme.
Add in cube and marmite and return to boil.
While its boiling start dumpling.
For Dumpling Mixture:
Combine flour with 1/8 tsp salt and 1/2 cup water and knead to form a smooth dough. Cover and allow to relax for ten minutes.
Cut dough in about 12 pieces and shape into dumplings and add to the soup.
Stir in scallion and taste for salt.
Allow to simmer for another 20-30 minutes.
Serve hot as a main course or appetizer.