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    Broccoli & Cheddar Soup

    INGREDIENTS 2 tbsp olive oil 1 onion, peeled and chopped 30g butter ¼ cup flour 2 cups milk 1 cup vegetable stock 2 broccoli, broken into florets 1 cup grated cheddar, plus shavings to garnish ½ tsp nutmeg 1 cup cream Salt and cracked black pepper Microbasil, to garnish METHOD 1. Heat the oil over medium heat and fry the onion until translucent. Add the butter and wait for it to melt. Add the flour and cook, stirring, for 2 minutes. 2. Remove from the heat and slowly add the milk and stock, whisking continuously. Return to the heat and…

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    Onion Soup
    In French

    Onion Soup

    INGREDIENTS 100g butter 1.2 kg onions, peeled and sliced 3 sprigs of thyme 1 bay leaf 4 garlic cloves, peeled and sliced 2 tbsp flour 1 cup dry white wine 1.2ℓ beef or vegetable stock Salt and cracked black pepper 1 French loaf, sliced 150g Gruyère, grated METHOD 1. Melt the butter in a large pot, then add the onions, thyme and bay leaf. Cook over low heat for 45 minutes, stirring occasionally, until the onions are dark and caramelised. 2. Add the garlic and flour, cook for 1 minute, then add the wine, stirring. 3. Add the stock and bring the soup to the boil.…

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    Soup butternut
    In On shelf

    Butternut Soup

     INGREDIENTS  3 tbsp butter 1 onion, peeled and chopped 750g butternut, peeled, seeded and diced 2 potatoes, peeled and diced 3 cups vegetable stock ½ cup thick cream + to serve ½ tsp cinnamon Salt and black pepper 100g feta cheese METHOD  1. Melt the butter in a pot and fry the onion until soft.  2. Add the butternut, potatoes and stock. Bring to the boil. Reduce heat, cover and simmer until veggies are soft, 30 minutes.  3. Transfer to a food processor and blitz until fairly smooth.  4. Return the soup to the pot and add the cream, cinnamon,…

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    weekly menu
    In Caxton

    Weekly menu (soup edition): 3 – 9 June 2019

    Your one-stop, one-shop dinner inspiration for the week ahead. We love that most of these meals make enough for lunch the next day too!   Butternut, fennel and ginger soup with toasted pumpkin seeds 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 here: Butternut, fennel and ginger soup with toasted pumpkin seeds French shallot soup Shallots are wonderful in soups, as they are much sweeter and cook quicker than regular onions. This delicious recipe…

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    Roasted tomato-and-onion soup with home-made herby croutons
    In Caxton

    Roasted tomato-and-onion soup with home-made herby croutons

    For this recipe you will need: tomatoes, onion, ciabatta loaf and fresh basil leaves. Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart Serves 4 EASY 1 hr 15 mins Preheat the oven to 190˚C. Line 2 baking trays with baking paper. Arrange 6 halved tomatoes and 1 peeled and chopped onion in one of the trays. Drizzle with olive oil and Worcestershire sauce, and sprinkle with 1 tsp white sugar. Season to taste with salt and freshly ground black pepper. Roast in the preheated oven until soft, 40 – 45 minutes. While the veggies roast, cut ½ ciabatta…

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