Sweet potato soup

Ingredients
500g sweet potatoes , peeled and cut into chunks
300g carrots , peeled and cut into chunks
3 tbsp olive oil
2 onions , finely chopped
2 garlic cloves, crushed
1l vegetable stock
100ml cream plus extra to serve

Method
Heat oven to 220C and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened. Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside. Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml cream, a little more seasoning and reheat until hot.

Serve in bowls topped with a swirl of cream and a good grinding of black pepper.

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Vinnige Sop

Ina

Bestanddele
1 pakkie sampioen-roomsop
1 blikkie sampioen-roomsop
1 Blik Tuna in soutwater
250 ml room
20 ml sjerrie
1 Blikkie Suikermielies of minder (Indien verkies)

Metode
Maak sop uit pakkie aan met helfte water en helfte melk. Gooi blikkie roomsop by en laat warm word.Gooi tuna by (Gooi die water af voor jy dit in die pot gooi).Gooi nou suikermielies by. Sodra dit gaar is, gooi sjerrie en room by net voor jy dit bedien.

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Carrot and Lentil Soup

Marge

Ingredients
2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots , washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk
plain yogurt
naan bread, to serve
Method

Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.

Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

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Maklikke Hoendersop

Lynette Muller

Bestanddele
5 stukkies hoender sonder vel en been
500 ml bevrore groente – vooraf gekook
3e botter
30ml mielieblom
750ml melk
2 blokkies hoendergeur
250ml hoender sonder vel en been
bietjie olie

Metode
Sny die hoender in blokkies. Gooi bietjie olie en botter onder-in verhitte pan. Braai die stukkies hoender in die olie en botter en hou eenkant. Braai die groente in die botter in ‘n kastrol.
Voeg ‘n klein bietjie van die melk by die mielieblom in ‘n aparte bakkie en meng saam sodat daar geen klonte is nie. Voeg die res van die melk by die groente in die kastrol en hou aan roer.
Breek die hoendergeurblokkies in fyn stukkies by die melk en groente en hou aan roer. Voeg die mielieblom en melk by en roer, sodat die mengsel kan verdik. Voeg die gebraaide hoender by die melkmengsel – hou aan met roer.

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Roasted Red Pepper and Feta Soup ~ Banting

Woumarie

Ingredients
4 Red Peppers
1 small Cauliflower
2 Tbsp Olive Oil
1 Onion
2 cloves Garlic
1 tsp Thyme
1 pinch Chilli Flakes
4 cups Chicken Broth
1 tsp Paprika
120g Feta
Salt & Pepper To taste

Method
Preheat the oven to 200’C. Cut the peppers in half and remove the seeds, cut the cauliflower into florets, dice the onion and chop up the garlic and thyme. Roast the red peppers until the skins are black (You can rub the peppers with olive oil and place them skin down on a baking tray directly onto the stove top). Place them in a sealable container or a plastic bag and let them ‘steam’ for 20 minutes. Remove the skins and dice. Meanwhile, toss the cauliflower in 1 tablespoon of olive oil, and place it in a single layer on a baking tray. Roast in the oven until tender and caramelised, for about 20-30 minutes, mixing once in the middle. This can also be done on the stove top in a heavy bottom pan. Heat the remaining oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes. Add the garlic, thyme and chili flakes and cook for about a minute. Add the roasted and peeled red peppers, cauliflower, broth, paprika, salt, pepper and feta and simmer for 10 minutes before pureeing to the desired consistency with a hand blender. Serve garnished with crumbled feta and some diced peppers.

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Oom Paul se Aspersie Sop

Sonja
Bestanddele
4 Blikkies aspersies – salad cuts
2 Pakkies sampioene
4 Selotte en 2 Uie in botter gebraai
6 Aartappels
250ml Vars Room
250ml Room kaas
6 Hoenderaftreksel blokkies
6 Koppies water (gebruik eerste die Aspersie water in die blikkies)

METODE:
Braai eenkant die selotte (spring onion) en uie en sampioene wat fyn gesny is. Kook aartappels Sag rasper of mash dit en gooi in sop
pot. Gooi die water by en kook als saam. Gooi Die hoenderaftreksel room, en roomkaas by. En daer het jy jou lekkerste sop.

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Lekkerste Sop

Rohanja

Bestanddele
1 kg sopbene
500 g stowebeesvleis, in klein blokkies gesny
3 uie, fyn gekap
5 wortels, gekap
6 selderystele, gesnipper
2 lourierblare
Handvol vars pietersielie, fyn gekap
4 liter water
Sout en peper na smaak
1 x 410 g blik gekapte tamaties
250 ml (1 k) gort
10 ml (2 t) suiker
Ekstra vars pietersielie en fyn gerasperde suurlemoenskil, om af te rond

Metode
Verhit die bene, vleis, uie, die helfte van die wortels, die helfte van die seldery, lourierblare, pietersielie, water en ’n bietjie sout en peper saam in ’n groot kastrol tot kookpunt. Bedek en prut stadig vir sowat drie uur, of tot die vleis sag is. Verwyder die bene en sit die vleis terug in die pot. Voeg die res van die bestanddele by en prut vir sowat een uur, of tot die gort lekker sag is. Geur na smaak. (Voeg ekstra water of ’n bietjie vleisaftreksel by as die sop te veel afkook.) Lewer 10 porsies.
Spek-en-bonesop

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Jalapeno Bacon Cheddar Soup ~ Banting

Wouarie

Ingredients
8 slices Bacon
4 medium Jalapeno Peppers, diced
4 Tbsp Butter
3 cups Chicken Broth
1 tsp Dried Thyme
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Celery Seeds
1/2 tsp Cumin
3/4 cup Double Cream
230g Cheddar Cheese, grated
Salt and Pepper to taste

Method
Slice the bacon into 2,5cm slices and cook until crisp. Remove the bacon from the pan while reserving the fat. Dice the jalapenos (remove the seeds if you do not like the heat), and sautee in the bacon fat. Remove from the pan while reserving the fat. In a pot, add the bacon fat, broth, butter and spices. Bring to a boil and reduce heat to simmer for 15 minutes. Using a stick blender, emulsify the broth to incorporate the fats into it. Once done, add the cream and grated cheese. Stir together and season to taste. Add the jalapeno and bacon into the pot and let it simmer for 5 minutes before serving.

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Greek Chicken Soup ~ banting

Woumarie

Cooking time 40 mins
Serves 6
1/2 medium Cauliflower
1 Tbsp Avo or Olive Oil
½ Onion
1 tsp Salt
6 cups Chicken Broth
1 Bay Leaf
450g Chicken Breasts
1/3 cup Fresh Lemon Juice
1 large Egg
Salt & Pepper to taste

Cut the cauliflower into florets, dice the onion; and cook and cube the chicken. In a food processor, pulse the cauliflower until you reach couscous consistency. Set aside. In a pot, heat the oil over medium heat until just hot. Add the onion and salt and cook, stirring frequently, until the onions are translucent (about 4 to 5 minutes). Add the broth and the bay leaf and bring to the boil. Reduce the heat and add the chicken and cauliflower. Simmer for 10 minutes, until the cauliflower is tender. In a medium bowl, whisk together the lemon juice and egg. Slowly ladle in the broth, one cup at a time, whisking constantly. Stir the lemon-egg mixture into the soup. Season with salt and pepper and remove the bay leaf. Serve immediately.

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Cauliflower Cheese Soup

Lynette Muller

Ingredients
3/4 cup water
1 cup cauliflower, chopped
1 cup cubed potatoes
1/2 cup finely chopped celery
1/2 cup diced carrots
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk salt and pepper to taste
4 ounces (125g) shredded Cheddar cheese

Preparation:
In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside. Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

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