Plomeek Soup - Blog Posts

Plomeek Soup

Thanks for all your kind words and comments last week! This is going to be a lot of fun. If you have any requests for specific dishes, please let us know. And remember, you can also follow us on twitter and facebook to keep up with the kitchen adventures. We’ll be posting pictures of the cooking process on the facebook page, so if you’re interested in seeing how the dishes are created, be sure to check it out!

This week we turn to another classic dish from a classic Star Trek race - Plomeek soup, a Vulcan dish. Most Vulcans, including the most famous one, Spock, are vegetarian. I would actually suggest that it would be logical for Vulcans to be vegan, not just vegetarian, but maybe that’s just me. I thought it was important to ensure that the recipe was vegan, rather than making it impossible for vegans or vegetarians to eat it by using chicken stock or similar. In addition, this is described as being quite a bland soup, so I have left the seasonings fairly minimal.

There are various iterations of Plomeek soup in the Star Trek canon; they appear to be a variety of colours and thickness. You can see all of them on Memory Alpha. However for this recipe, there was no contest. I had to make the original Plomeek soup, as thrown against the wall by Spock when in the throes of pon farr. If you’re interested in testing out its properties, you can always throw it against the wall, but I’d suggest eating it instead.

Replicate your own (Serves 2 as a main course or 4 as a starter)

1 onion 2 garlic cloves 5 carrots 2 small-medium sweet potatoes, peeled 3 small-medium beetroots, peeled 3 sticks celery 1 litre vegetable stock Salt and pepper Vegetable oil Parsley for garnish (optional)

Start by peeling the beetroots and then the sweet potatoes. Wear a pair of gloves when peeling the beetroots if you don’t want to get pink hands! Then chop up all the vegetables, including the onion and garlic cloves, into chunks. Don’t worry about making them too exact as they will all get blended at the end.

Start by sauteeing the garlic and onion in vegetable oil until soft. Then add the rest of the vegetables and cook for a few minutes. Add 750ml of the stock, reserving the rest. Bring to the boil, then reduce the heat and simmer until all vegetables are quite soft, about 45 minutes to 1 hour.

Ladle portions of the vegetables and stock into a blender and blend until smooth. Alternatively, you could use a hand blender if you have one. When all the soup is blended, check the flavour and add salt and pepper to taste. At this point, check the soup’s thickness - if too thick, add the remaining vegetable stock as needed.

Serve and garnish with parsley if desired - although I’m sure the Vulcans would consider this highly illogical.