This sweet potato soup with maple and whisky-glazed bacon is the only way to beat the winter chill. It’s the perfect combination of sweet and salty. We love making a batch big enough to feed the family AND take some for lunch the next day. Serve with croutons or a slice of bread of your choice. ALSO TRY: Smoky pumpkin chowder soup with pumpkin seed pesto and sriracha crème Recipe by Jacques Erasmus Another one of our favourite soup recipes: Cheesy beer and fennel soup
Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this cannellini bean, bacon, rosemary and spinach soup recipe will take less than 30 minutes to prepare. How to make chicken stock: Put 1kg of chicken bones in a large pot. Chop 1 small carrot, 1 leek, 1 onion and 1 celery stick together with a few peppercorns and one bay leaf, and add to the pot. Add about 3 litres of cold water and bring to a boil. Make sure you skim off and discard any scum from the surface. Reduce the heat…
Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this chicken tortellini and mushroom soup recipe will take less than 30 minutes to prepare. How to make chicken stock: Put 1kg of chicken bones in a large pot. Chop 1 small carrot, 1 leek, 1 onion and 1 celery stick together with a few peppercorns and one bay leaf, and add to the pot. Add about 3 litres of cold water and bring to a boil. Make sure you skim off and discard any scum from the surface. Reduce the heat and simmer…
Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this hot and sour chicken and prawn wonton soup recipe will take less than 30 minutes to prepare. How to make chicken stock: Put 1kg of chicken bones in a large pot. Chop 1 small carrot, 1 leek, 1 onion and 1 celery stick together with a few peppercorns and one bay leaf, and add to the pot. Add about 3 litres of cold water and bring to a boil. Make sure you skim off and discard any scum from the surface. Reduce…
Make time to prepare a few stocks in advance and freeze them. Once you have the stock, this Greek lentil soup recipe will take less than 30 minutes to prepare. How to make vegetable stock: Heat 30ml (2 tbsp) of sunflower oil in a large pot and add 1 chopped onion, 3 chopped leeks, 3 chopped carrots, 2 chopped parsnips and 3 chopped celery sticks. Toss to coat, cover and cook, 3 – 5 minutes. Add 2,5L of water and bring to a boil. Skim the surface and add 3 bay leaves, a few peppercorns, 2 garlic cloves and 45ml…
Tom Yum soup is a Thai spicy and sour broth based dish. This is an ideal weekday meal because it takes less than 25 minutes to make.
The perfect dish for a one-pot, informal supper, which can be made in less than 30 minutes! Recipe by Aqua Food and Catering Photograph by Catharine Swayde Photography & Design More delicious recipes from Mark and Carmen’s wedding: Venison ragout with fresh pappardelle Grande Brie with lemon, olives and chorizo
A rich and comforting soup for those colder evenings. Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
A deliciously creamy and velvety dairy-free vegetable soup. Recipe and styling by Illanque van Aswegen Photograph by Adel Ferreira
A much-loved classic… Recipe and styling by Sarah Dall Photograph by Myburg Du Plessis
Get involved: Every week they have three kitchens that are entirely volunteer-run. Each one lasts 45 – 60 minutes and all you need to do is show up and the Seva Warriors will guide you from there. Tuesday evening – 17:45 – Meet at Doppio Zero, St George’s Mall, corner of Krotoa Place street and St Georges Mall street, CBD Thursday evening – 17:30 – Meet at The Haven Night Shelter, 2 Napier Street, Green Point Saturday lunch – 12:00 – Meet at The Carpenter’s Shop, 14aRoeland Street, CBD
The ginger adds a kick to this silky smooth soup and the addition of fresh coconut shavings gives it a marvellous contrasting crunch. By Bernadette Le Roux Photograph by Shane Powell
Somen noodles, made from wheat flour, can be found at most supermarkets, or replace them with egg or soba noodles.
My wonderful mum, Nicky Sepel, has been making this soup for years and we all beg her to make it every Friday night – it’s that good! Living the Healthy Life by Jessica Sepel is out Thursday (6th April), published by Bluebird, £16.99. Images by Rob Palmer.
Imagine a dinner that’s vegan, quick, easy and delicious. Well that’s exactly what this butternut, fennel and ginger soup with toasted pumpkin seeds is. Filling and full of flavour, it’s a wonderful dinner dish. Recipe and styling by Claire Ferrandi