Plomeek broth

As I’ve noted before, Vulcans are sure fond of their plomeek. You can have it as a thick soup, as a tea - and now, a broth too. While not very filling, I can see this broth as being a great food for sick Vulcans, or maybe as a starter to a more elaborate Vulcan banquet.

Plomeek broth seemed to be a favourite of T’Pol, who requested it on more than one occasion (Enterprise: Strange New World; Singularity; Doctor’s Orders). If you like eating savoury foods in the morning, plomeek broth also makes a nice breakfast or brunch dish. This dish is vegan but if you eat eggs, I could also see it working well with a poached egg added when served.

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Replicate your own
(Serves 2-3 as a starter)

3 medium sized beetroots
2 carrots
1 onion
1 tablespoon vegetable oil
2 or 3 sprigs fresh thyme
2 bayleaves
1 litre vegetable stock
1 teaspoon salt
Pinch of pepper
Pinch of smoked paprika
2 tablespoons apple cider vinegar (or white vinegar in a pinch)

Start by preparing the beetroots. Wearing gloves, use a vegetable peeler to peel the skins off. Then chop them into chunks and set aside. As you are straining the vegetables after they’re cooked, you don’t need to worry about chopping them nicely.

Chop the carrots and onion into rough pieces. Heat the vegetable oil in a large saucepan and add the onion, thyme, salt, pepper and bayleaves. Cook for a few minutes until the onion begins to soften.

Add the carrots and beetroot and cook for a further few minutes. Then add the stock, bring to the boil, then reduce to a simmer. Simmer, with the lid on the saucepan, for about 40-50 minutes, until the vegetables are soft and almost falling apart.

Strain the broth into a bowl, and test for seasoning (you might need to add more salt or pepper). The leftover vegetables can be eaten if you wish, although they probably won’t have much flavour left.

To serve the soup, stir in the paprika and the vinegar, and serve either warm or cold. Add a sprinkle of more paprika as a garnish if you wish.

Plomeek Soup

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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.