Brocolli and blue Cheese Soup

Serves: 4
1 large onion, diced
1 garlic clove, minced
1 medium baking potato (about 250g), diced
600g broccoli florets
2 vegetable stock cubes
1.2L water, warmed
100g Danish blue cheese

Prep:20min › Cook:30min › Ready in:50min
Soften the diced onions and garlic in a little water on a medium heat in a large saucepan. Add diced potato and broccoli florets to the pan and cover for 5 minutes. Crumble the stock cube into the 1.2L of water then pour into the pan and simmer for 20 minutes until the broccoli and potato are tender. Blend the soup mixture using a food processor or blender until smooth. Return the soup to the heat and add 75g of crumbled cheese and stir to melt. Ladle into warmed bowls and serve with lumps of remaining cheese on top.

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Chicken Noodle Soup

900ml chicken or vegetable stock
1 boneless, skinless chicken breast, about 175g
1 tsp chopped fresh root ginger
1 garlic clove, finely chopped
50g rice or wheat noodles
2 tbsp sweetcorn , canned or frozen
2-3 mushrooms , thinly sliced
2 spring onions , shredded
2 tsp soy sauce, plus extra for serving
mint or basil leaves and a little shredded chilli (optional), to serve

Pour 900ml chicken or vegetable stock into a pan and add 1 boneless, skinless chicken breast, 1 tsp chopped root ginger and 1 finely chopped garlic clove.

Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.

Remove the chicken to a board and shred into bite-size pieces using a couple of forks.

Return the chicken to the stock with 50g rice or wheat noodles, 2 tbsp sweetcorn, 2-3 thinly sliced mushrooms, 1 shredded spring onion and 2 tsp soy sauce.

Simmer for 3-4 mins until the noodles are tender.

Ladle into two bowls and scatter over the remaining shredded spring onion, mint or basil leaves and shredded chilli if using. Serve with extra soy sauce for sprinkling.

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Sweet potato soup

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

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


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)

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


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

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

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

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


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

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

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)

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


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

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.

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Jalapeno Bacon Cheddar Soup ~ Banting


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

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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