SOUP

RECIPES

CONTENTS
SPICY SAUSAGE AND VEGETABLE SOUP
WITH TOMATO AND OLIVE BREAD
PUMPKIN AND SAGE SOUP
PEA AND BARLEY SOUP WITH KASSLER
CURRIED SWEET POTATO SOUP
PRAWN, PUMPKIN AND COCONUT SOUP
SAFFRON MUSSEL POT WITH DILL
CROUTONS

TORTILLA SOUP
MIXED MUSHROOM SOUP WITH PASTRY
TOPPING
SMOKY SOUTHERN BEAN SOUP WITH
COFFEE
CAULIFLOWER CHEESE SOUP WITH
CAULIFLOWER STEAKS
ASIAN-STYLE CHICKEN SOUP WITH WINTER
GREENS

CHICKEN NOODLE SOUP WITH CORIANDER

INSTANT LAKSA
OMELETTE
ROASTED BEETROOT AND ORANGE SOUP
HOT AND SOUR SOUP
WITH CANDIED BEETROOT CHIPS
Copyright Times Media (Pty) Ltd

All recipes and images originally appeared in Sunday Times Food Weekly, South Africa.
All rights reserved

ISBN 978-1-928216-68-1(ePDF)

All rights reserved. No part of this publication may be reproduced, distributed, or

transmitted in any form or by any means, including photocopying, recording, or other

electronic or mechanical methods, without the prior written permission of the publisher.

SPICY SAUSAGE AND

VEGETABLE SOUP WITH TOMATO
AND OLIVE BREAD
Serves 4-6

You will need

What to do

TOMATO AND OLIVE BREAD

4 extra-large eggs, beaten
280g (2 cups) self-raising flour,
sieved
5ml (1 tsp) baking powder
45ml (3 tbsp) olive oil
15ml (1 tbsp) tomato paste
Handful pitted black olives
6-8 sun-dried tomatoes in oil,
drained and finely chopped
Handful fresh basil, chopped
Salt and black pepper
30ml (2 tbsp) black and white
sesame seeds

For the bread, combine eggs, flour and baking

powder in a bowl and mix well. Add oil and
tomato paste and mix until combined. Fold in
olives, sun-dried tomatoes and basil, season
and press into a greased or sprayed loaf pan.
Sprinkle with sesame seeds and bake at 180C
for 45 minutes.

SOUP
30ml (2 tbsp) olive oil
100g streaky bacon, cubed
2 onions, finely chopped
2 garlic cloves, crushed
2 carrots, peeled and diced
2 celery sticks, finely sliced
1.5 litres chicken stock
1 bay leaf
1 x 400g can cannellini beans,
rinsed and drained
1 spicy sausage (such as chorizo),
sliced
Salt and pepper
Handful fresh parsley, chopped

For the soup, heat the oil in a pot and fry

bacon and onions for 5 minutes. Add garlic,
carrots and celery, cover with a lid and cook
for 3-5 minutes. Add stock and bay leaf and
simmer gently for 25 minutes. Add beans
and sausage, season to taste and simmer for a
further 10 minutes. Serve hot, sprinkled with a
little parsley, with the warm tomato and olive
bread on the side.

PUMPKIN AND SAGE SOUP

Serves 4

You will need

What to do

1.5 litres fresh chicken stock

1kg pumpkin, peeled and cubed
15ml (1 tbsp) olive oil
15ml (1 tbsp) butter
3 leeks, washed and sliced
6 fresh sage leaves, finely
chopped, or 5ml (1 tsp) dried
sage
250ml (1 cup) milk
Salt and pepper, to taste

Place stock and pumpkin in a pot and cook

until pumpkin is soft, then transfer to a
food processor and blend until smooth. In a
separate pot, heat oil and butter and fry leeks
until soft. Stir in sage, pumpkin pure and
milk and season. If the soup is too thick, add
a little more milk. Heat through and serve
topped with fresh thyme or crispy-fried sage
leaves and a swirl of cream if desired.

PEA AND BARLEY SOUP WITH

KASSLER
Serves 4

You will need

What to do

200g (1 cup) pearl barley

200g (1 cup) dried split peas
100g (1 cup) fresh or frozen peas
1 onion, peeled
2 bay leaves, fresh or dried
5 cloves
3 sprigs fresh thyme
2 litres water
2 kassler chops, cut into chunks
(optional)
Salt and pepper, to taste

Salt and pepper, to taste

Place barley, dried and fresh peas, onion, bay
leaves, cloves and thyme in a pot and cover
with the water. Bring to the boil, then reduce
heat to low and simmer uncovered for 1 hour
or until barley and split peas are soft. Skim
the surface of the soup as it cooks if necessary.
Lift out the onion and cloves and discard. Add
kassler chunks to the pot, heat through and
season to taste. Serve hot with crusty bread.

CURRIED SWEET POTATO SOUP

Serves 4

You will need

What to do

30ml (2 tbsp) olive oil

1 onion, finely chopped
1 small garlic clove, finely
chopped
15ml (1 tbsp) curry powder, mild
or hot
1kg sweet potatoes, peeled and
cubed
1.5 litres fresh chicken stock
Salt and pepper, to taste
Chopped fresh chives and spring
onions, to serve
Crme frache, to serve

Heat oil in a large pot and fry onion over

medium heat until soft. Add garlic and fry for
a few seconds. Add curry powder and stir-fry
for 5-10 minutes, adding oil or butter if it
starts to stick to the pot. Add sweet potatoes
and stock and heat to just below boiling point,
then reduce heat and simmer until sweet
potatoes are cooked. Blend in a processor
until smooth. Return to pot, season and heat
through. Serve topped with chives, spring
onions and crme frache.

PRAWN, PUMPKIN AND

COCONUT SOUP
Serves 6

You will need

What to do

15ml (1 tbsp) oil

1 clove garlic, crushed
4 spring onions, sliced
2 small Thai red chillies, seeded
and sliced
1 stalk lemon grass, finely
chopped
5ml (1 tsp) shrimp paste
500ml (2 cups) chicken stock
500g pumpkin, peeled and cubed
1 x 400g coconut milk
250g shrimps
fresh basil

Heat the oil in a pan and fry the garlic, spring

onions, chillies, lemon grass and shrimp
paste, stirring until spring onions are soft and
fragrant. Add the stock and bring to the boil.
Add pumpkin, cover with a lid and simmer
for 10-15 minutes until pumpkin is just tender.
Stir in coconut milk and simmer for a further
5-10 minutes. Add shrimps and stir until
heated through. Serve garnished with basil.

SAFFRON MUSSEL POT WITH DILL

CROUTONS
Serves 4 6

You will need

What to do

85ml ( cup) butter

2 large onions, finely chopped
2 cloves garlic, finely chopped
15ml (1 tbsp) cake flour
375ml (1 cups) dry white wine
1 bay leaf
1 sprig fresh thyme
600ml chicken stock
2 potatoes, peeled and diced
5ml (1 tsp) saffron threads,
soaked in 30ml (2 tbsp) boiling
water
Salt and pepper
750g mussels, on the half-shell
Juice of 1 small lemon
125ml ( cup) fresh cream

Melt the butter in a pan and cook the onions

and garlic over a low heat till softened but
not browned. Stir in the flour and slowly add
the wine, stirring continuously. Add the bay
leaf and thyme and bring to a boil. Pour in
the chicken stock and bring back to a simmer.
Add the potatoes and saffron (including the
saffron liquid). Season, bring to a simmer and
cook until the potatoes are just tender. Add
the mussels, lemon juice and cream. Bring to
the boil, reduce heat to low and cook for 5
minutes. Remove the bay leaf and thyme.

DILL CROUTONS:
15ml (1 tbsp) oil, plus extra for
deep-frying
15ml (1 tbsp) fresh dill, finely
chopped
4 thick slices of white bread,
crusts removed, cut into blocks

For the croutons, combine the oil and dill and

gently toss the bread cubes in this until well
coated. Heat 2-3 cm of oil in a pan and fry
the croutons on both sides until golden. Drain
on paper towel. Serve the soup hot, topped
with croutons.

CHICKEN NOODLE SOUP WITH

CORIANDER OMELETTE
Serves 4 6

You will need

What to do

100g fine rice noodles

1.5 litres chicken stock
200g button mushrooms, sliced
3cm knob root ginger, peeled and
finely grated
2 cloves garlic, finely sliced
15ml (1 tbsp) soy sauce
1 red chilli, seeded and chopped
200g chicken breast fillets, cut
into strips
10ml (2 tsp) sesame oil
15ml (1 tbsp) rice vinegar
10ml (2 tsp) cornflour
1 extra-large egg
15ml (1 tbsp) fresh coriander,
chopped
10ml (2 tsp) oil
50g bamboo shoots, sliced
2 spring onions, finely sliced

Soak the noodles in boiling water for 5

minutes. Drain and set aside. In a saucepan,
combine the stock, mushrooms, ginger, garlic,
soy sauce and chilli. Bring to the boil, reduce
heat to low, cover and simmer for 5 minutes.
Toss the chicken in the sesame oil and leave
to stand for 5 minutes. Return the soup to the
boil and add the chicken. Mix the vinegar
and cornflour till smooth. Stir into the soup
and return to the boil. Beat together the egg
and coriander. Heat the oil in a pan and pour
in the egg mixture to cover the pan in a thin
layer. Cook till set. Slide the omelette onto a
board, roll it up and slice into thin strips. Add
the noodles and bamboo shoots to the soup
. Serve topped with the omelette strips and
garnished with spring onion.

HOT AND SOUR SOUP

Serves 4 6

You will need

What to do

20ml (4 tsp) sesame oil

125g boneless pork, very thinly
sliced
100g lean beef, very thinly sliced
1.5 litres chicken or beef stock
4 dried shiitake mushrooms,
soaked in boiling water for 20
minutes and drained
250g tofu, thinly sliced
10ml (2 tsp) sugar
45ml (3 tbsp) sherry vinegar
45ml (3 tbsp) soy sauce
125g bean sprouts
2.5ml ( tsp) white pepper
20ml (4 tsp) cornflour, blended
with a little water
2 extra-large eggs, lightly beaten
1 dried chilli, seeded and
chopped
1 bunch spring onions, sliced
diagonally

Heat half the sesame oil in a large saucepan

and fry the pork and beef until lightly
browned. Add the stock and bring to a
simmer. Add the mushrooms, tofu, sugar,
vinegar, soy sauce, bean sprouts and pepper.
Simmer for 3-5 minutes. Stir in the blended
cornflour and simmer until slightly thickened.
Pour the beaten eggs and remaining sesame oil
into the soup in a slow, steady stream, pulling
the egg into strands with a fork as it cooks. Stir
in the chilli and half the spring onions. Serve
garnished with the remaining spring onions.

TORTILLA SOUP
Serves 8-10

You will need

What to do

5 cloves garlic, peeled

10 Roma tomatoes, quartered
and cored
45ml (3 tbsp) olive oil
1 large onion, finely chopped
Salt and pepper
2 litres chicken stock
1 dried chipotle chilli, seeded
125g tortilla chips
1 bunch fresh coriander, chopped
1 avocado, peeled and diced
125ml ( cup) sour cream
2 limes, cut into wedges

Blend the garlic and tomatoes in a food

processor till smooth.
Heat the oil in a large, heavy-based pot
and fry the onion until golden brown and
beginning to caramelise. Season and stir in the
tomato and garlic pure. Cook for 10 minutes,
stirring frequently.
Add the chicken stock and the chilli and bring
to a boil. Reduce to a gentle simmer and cook
uncovered for 20 minutes.
Stir in the tortilla chips and cook for a further
10 minutes to soften.
Remove the chilli and serve the soup hot with
coriander, diced avocado and a dollop of sour
cream, with lime wedges on the side.

MIXED MUSHROOM SOUP WITH

PASTRY TOPPING
Serves 4-6

You will need

What to do

30ml (2 tbsp) butter

1 onion, finely chopped
2 cloves garlic, crushed
500g mixed mushrooms (button,
portabellini, brown and shiitake),
sliced
15ml (1 tbsp) cake flour
1 litre vegetable or chicken stock
5 fresh sage leaves, finely
chopped
125ml ( cup) white wine
125ml ( cup) milk
125ml ( cup) fresh cream
Salt and black pepper
30ml (2 tbsp) brandy
1 x 400g roll readymade puff
pastry, thawed
1 large egg, beaten

Heat the butter in a large pan and fry

the onion until soft. Add the garlic and
mushrooms and fry till the mushrooms release
liquid. Sprinkle the flour over and stir, then
add the stock and sage. Bring to the boil,
reduce heat and simmer for 20 minutes. Add
the wine, milk and cream, season and heat
through. Add the brandy. At this point the
soup can be blended for a smooth soup , or
left chunky. Pour it into 4-6 ovenproof soup
dishes and preheat the oven to 200C.
Roll out the pastry and cut into discs about
2-3 cm larger than the diameter of the soup
bowls. Brush the edges of the pastry with
water and cover each bowl with a pastry disc,
pressing down the edges to seal. Brush the
top of the pastry with beaten egg and place
the bowls on a baking tray. Bake for 12-15
minutes until the pastry is golden brown and
cooked through.
Serve immediately.

SMOKY SOUTHERN BEAN SOUP

WITH COFFEE
Serves 4-6

You will need

What to do

1 large onion, finely chopped

2 cloves of garlic, finely chopped
30ml (2 tbsp) oil
2 stalks of celery, sliced
1 red pepper, cored and finely
chopped
1-2 chillies, seeded and sliced
10ml (2 tsp) ground cumin
1 x 400g can red kidney beans,
drained and rinsed
1 x 200g slab of bacon, cubed or
1 small ham hock (optional)
1 litre chicken stock
250ml (1 cup) strong black coffee
Salt and black pepper, to taste
1 bay leaf
125ml ( cup) sour cream
Handful of fresh coriander

In a large saucepan with a lid fry the onion

and garlic in oil till soft. Add the celery,
pepper, chilli and cumin and fry for 3 minutes.
Add the beans and bacon and turn up the
heat to allow the pork to brown on both sides.
Pour over the stock, add 500ml water and
the coffee. Season. Add the bay leaf, bring to
the boil and simmer gently with the lid on for
1 hours, or until hock is really tender. Add
extra stock or water as necessary. Remove
the bay leaf and, if desired, process half the
soup (remove the ham hock and cut the meat
into chunks) till smooth, then return to the
remaining soup with the ham chunks, and
heat through.
Serve topped with a dollop of cream and a
light sprinkling of ground coffee, and finish off
with coriander.

CAULIFLOWER CHEESE SOUP

WITH CAULIFLOWER STEAKS
Serves 6-8

You will need

What to do

CAULIFLOWER STEAKS:
1 cauliflower head, leaves
removed
30ml (2 tbsp) olive oil
10ml (2 tsp) dried garlic flakes
125ml ( cup) finely grated
parmesan

Slice the cauliflower lengthways into steaks

and place in a roasting dish. Drizzle with
olive oil and sprinkle with garlic flakes. Roast
at 160C for 40 minutes. Sprinkle over the
parmesan and return to the oven for another
5 minutes. For the soup , heat oil in a pan and
fry garlic and onion until onion is translucent.
Add cauliflower, sweet potato and milk and
simmer gently for 25 minutes. Add mustard,
nutmeg, salt, pepper and parmesan and blend
until smooth. Toast sunflower seeds in a hot,
dry pan, add soy sauce and toss till sticky.
Serve soup topped with seeds and cauliflower
steaks. (Serve soup immediately or reheat very
gently over low heat without boiling.)

SOUP :
30ml (2 tbsp) olive oil
3 fat cloves garlic, finely chopped
1 large onion, peeled and diced
500g cauliflower, broken into
florets
150g sweet potato, peeled and
cubed
800ml milk
5ml (1 tsp) English mustard
5ml (1 tsp) freshly grated nutmeg
Salt and white pepper, to taste
125ml ( cup) finely grated
parmesan
250ml (1 cup) sunflower seeds
30ml (2 tbsp) soy sauce

ASIAN-STYLE CHICKEN SOUP

WITH WINTER GREENS
Serves 4

You will need

What to do

1.5 litres fresh chicken stock

1 dried red chilli
2cm fresh root ginger, peeled and
finely sliced
2 stems lemon grass, bruised
1 carrot, peeled and diced
1 Chinese cabbage, shredded
1 bok choi, roughly chopped
2 free-range chicken breasts,
poached and shredded
1 bundle buckwheat noodles
Soy sauce, to taste
Sea salt and white pepper, to
taste
Fresh chopped coriander, to serve

Place stock in a large pot and bring to the boil.

Add the chilli, ginger and lemon grass, reduce
heat and simmer gently for 20 minutes. Turn
off the heat and let the broth sit for 5 minutes.
Remove lemon grass from the pot and throw
in the carrot, cabbage, bok choi, chicken and
noodles. Bring to a simmer on medium heat
and cook until noodles are tender, about 6-8
minutes. Add soy sauce to taste, season and
serve hot topped with coriander. I find it helps
to eat with a fork as well as a spoon if you are
not dextrous with chopsticks.

INSTANT LAKSA
Serves 4

You will need

What to do

a roasted chicken
125ml ( cup) laksa paste
(available from Asian stores) or
85ml ( cup) tom yum paste
1 x 400g can coconut milk
500ml (2 cups) chicken stock
Handful mange tout, thinly sliced
6 spring onions, sliced diagonally
1 red pepper, seeded and thinly
sliced
2 packets instant noodles (ramen)
Handful fresh sprouts

Remove the skin and bones from the chicken

and shred the meat. Heat a large pan and
fry the laksa paste or tom yum paste until
fragrant. Add the coconut milk and stock and
bring to the boil. Add the chicken, mange
tout, spring onions and red pepper. Reduce
to a simmer dont overcook as you want
the peas and peppers to be al dente. Break
the noodles in half and divide between 4 soup
bowls. Pour the hot soup over the noodles, stir
and serve topped with the sprouts.

ROASTED BEETROOT AND

ORANGE SOUP WITH CANDIED
BEETROOT CHIPS
Serves 4-6

You will need

What to do

500g baby beetroot

30ml (2 tbsp) caster sugar
4 oranges, quartered
6 cloves of garlic
1 large onion, quartered
4 tomatoes, peeled and quartered
60ml (4 tbsp) olive oil
Salt and pepper
500ml (2 cups) chicken stock
100g crme frache

Slice 3 beetroot very thinly. Lay on a baking

tray, sprinkle with caster sugar and bake at
150C for 30 minutes. Remove and set aside.
Place remaining beetroot, oranges, garlic,
onion and tomatoes on a sheet of heavy
foil, pour over oil, season, seal the foil parcel
and bake at 180C for 45 minutes until soft.
Slip off the beetroot skins, squeeze out the
caramelised oranges (discarding the skins)
and blend all ingredients till smooth. Place in
a pot, stir in the stock and bring to a simmer.
Serve topped with a dollop of crme frache
and slices of caramelised beetroot.