Nan's Saturday soup and juice
Jasmine - Bristol Wellbeing College Tutor
The juice is fresh carrot and ginger, you could add grated nutmeg, Guinness, condensed milk and milk to make Nans Jamaican punch, although she used sweetened carton carrot juice.
Nan’s Saturday soup meant that she saw most of children and a few of her grandchildren every Saturday, ‘just passing by’, I’m now a vegetarian but I make this soup on occasion for my dad and friends, just ‘removing’ the meat pieces for me, whilst loving the favour it leaves behind.
She passed the recipe to me with directions of ‘a pinch of, some pumpkin, some chocho, some salt - that’s too much salt!’ When she passed, I realised I hadn’t grasped it without her supervision, so me and my sister use the recipe we found online, always tweaking slightly to try and make it taste just like Nans. She’d kiss her teeth if she knew I didn’t yet know it off by heart!
- 24 Cups of water
- 6 chicken legs/thighs
- 4 cloves of garlic crushed
- 1/2 lbs carrots cubed
- 1/4 lb turnip cubed
- 1 lb pumpkin cubed
- 1/2 lbs chocho peeled and cubed
- 1 lb yellow yam peeled and cubed
- 1lb plain flour
- 1/8 tsp salt
- 1/4 cup water
Seasoning for soup
- 1 packet soup mix
- 1 scallion
- 1 sprig thyme
- 1 tbsp all purpose seasoning
- 1 whole scotch bonnet pepper
- 1 tsp salt
- 5 whole pimento berries (can be replaced by all spice)
Boil the water add chopped garlic then root veg
Then add the yam, chocho and pumpkin
Roast the chicken slightly, remove the skin, then add to soup followed by packet seasoning
Chop and add spring onions and chopped scotch bonnet
Simmer until the water thickens because the pumpkin is starting to break down, all the veg is soft and the chicken is cooked
Slowly add water to the flower and salt and mix, don’t knead the dough too much or the dumplings will be tough.
Add the dumplings to the soup