Guest Post: Food Replicator’s Zoth Nut Soup
In honor of two Star Trek: Voyager actors who are currently crowdfunding movies, I asked the ever awesome Food Replicator to share one of their amazing recipes based on the show.
Check out the Kickstarter for “Resilient,” starring Robert Beltran, who played Chakotay in Star Trek: Voyager and the IndieGoGo campaign for “An Untitled Motion Picture About A Space Traveler Who Can Also Travel Through Time” which features Robert Picardo playing yet another unnamed Doctor.
Zoth Nut soup is delicious on its own, but if you need even more Star Trek: Voyager recipes to sustain you through a viewing marathon, Food Replicator can also help you make your very own Tula Cheese Souffle, Algae Puffs, Delta Quadrant Canape Plate, and assorted cookies.
Zoth-nut soup. From the Delta Quadrant, it’s clearly a very prized soup, as the recipe was given to the Think Tank as payment for helping a planet resist the Borg (Voyager: Think Tank). While the focus of the episode is the Think Tank wanting to keep Seven of Nine as payment for assisting the Voyager crew, I couldn’t help be curious about this soup. It must be a very great soup indeed to be worthy of payment when your planet has just been protected from the Borg! I was determined to try it out and see how good it actually was.
I decided to use chestnuts for this soup because they are fairly rich and creamy, so I thought they’d add some qualities which would make zoth-nut soup so prized. I used chicken stock but you can of course substitute vegetable stock to make a fully vegan soup.
Replicate your own Zoth Nut Soup
courtesy of Food Replicator
(Serves 2 as a main course)
400g chestnuts, shelled (see below) or tinned
2 cloves garlic
2 small-medium leeks, or 1 large leek
1 litre of chicken or vegetable stock
2 sprigs parsley
Vegetable oil, for sauteeing the vegetables
If you’re working with fresh chestnuts in shells: using a sharp knife, cut an X shape into the base of each nut. Spread them on a roasting tray and roast in an oven at 190°C / 375°F for about 15 minutes. Let them cool until you can handle them, and then peel the skin off. They are easier to peel when still warm, so if they cool down too much you can pop them back in the oven for a few minutes.
Roughly chop the garlic, carrots and leeks. Add some vegetable oil to a large saucepan and add the chestnuts and garlic, and sautee for a few minutes until they start to soften.
Add the carrots and leeks and again sautee for about 5 minutes, until the leeks are softening up.
Add the stock, salt and pepper, bayleaves and the parsley, bring to the boil and then reduce to a simmer and cover. Cook for about 40-50 minutes, until all vegetables (and the chestnuts) are quite soft.
Remove the bayleaves, and blend the soup (you can also squash the vegetables with a potato masher if you want a coarser texture).
Sprinkle some extra parsley on the top for a garnish, and be thankful the Think Tank already have the recipe and won’t be coming after you.
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Need more Star Trek Recipes?
Vulcan Vegan Keema Stuffed Starfleet Insignia
Klingon Blood Orange Pull Apart Bread
Captain Picard’s Earl Grey Tea-Rimisu
Sisko’s Speedy Gumbo
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