A spicy tomato soup with chakalaka is the most South African way to banish the winter blues. We love this traditional twist on an old classic soup recipe and we know you will love it too.
Spicy tomato soup with chakalaka
Ingredients
Chakalaka
- 15ml (1 tbsp) olive/avocado oil
- 500ml (2 cups) carrots, grated
- 1 red pepper, seeded and julienned
- 1 green pepper, seeded and julienned
- 1 tomato, chopped
- 5ml (1 tsp) dried chilli flakes
- 10ml (2 tsp) ground paprika
- salt and freshly ground black pepper, to taste
- 1 x 410g tin baked beans in tomato sauce
Soup
- 80ml olive/avocado oil
- 450g onion, finely chopped
- 4 garlic cloves, crushed
- 20ml (4 tsp) ground cumin
- 10ml (2 tsp) harrissa paste
- 30ml (2 tbsp) tomato paste
- 2 x 400g tins chopped plum tomatoes in tomato juice
- 2,5cm piece fresh ginger
- 10ml (2 tsp) castor sugar
- 2 litres good-quality vegetable stock
- salt and freshly ground black pepper, to taste
- fresh thyme, to garnish
Instructions
For the chakalaka, heat the oil in a saucepan and sauté the carrots and peppers for about 2 minutes. Add the tomato and cook for a further 2 minutes. Mix in the chilli, paprika and seasoning and cook for 1 minute. Mix in the beans, heat through and set aside.
For the soup, heat the oil in a large saucepan and sauté the onion until soft but not coloured, about 5 minutes. Add the garlic and cumin and cook for 30 seconds. Add the harissa and tomato paste and fry for 1 minute. Add the tomatoes, ginger, sugar and stock. Season and bring to the boil, then simmer gently for 20 minutes.
Allow to cool a little before blending in a food processor until smooth. Sieve and return to the pot. Bring to the boil and serve hot with the chakalaka on the side, garnished with fresh thyme.
