A rich and comforting soup for those colder evenings. Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
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…
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…
This almond gazpacho with grapes has some highly unsual flavour combinations, but the end result is a refreshing summer soup that is served chilled. It is dairy free, vegetarian,…
Print Recipe Baby marrow soup with green tea and pavlova Serves: 6 Cooking Time: 45 mins Ingredients 2 egg whites 100g castor sugar 250g baby marrows, washed and grated 250ml (1 cup) fresh cream 450ml milk 5ml (1 tsp) cornflour pinch of grated nutmeg salt and freshly ground black pepper, to taste pinch of sugar