It’s time to get the soup pot out and opt for easy comfort food. Our vegetable soup recipe is one you’ll go back to regularly during the colder months By Vicki Clarke and Nikki Wefelmeier Photograph by Elsa Young Add a small dollop of pesto just before serving along with Parmesan shavings, or add small pasta such as macaroni for a hearty winter warmer.
The world as we know it is becoming more carb conscious. We’re casting our bread upon the waters, aiding you in this journey to making clever carb choices. This harissa tomato soup contains all of the healthy nutrients you need to keep the cold at bay this winter. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Shallots are wonderful in soups, as they are much sweeter and cook quicker than regular onions. This delicious recipe for French shallot soup takes only 45 minutes to make and will feed your whole family! Use this quick and easy beef stock recipe for this soup (link opens in a new tab). Recipe and styling by Illanique van Aswegen Photograph by Adel Ferreira
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.
To make this soup vegan, substitute the dairy cream with coconut cream and omit the Worcestershire sauce, as well as the cheese in the pesto. Recipe and styling by Taryne Jakobi Photograph by Dylan Swart
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
Recipes and styling by Claire Ferrandi Assisted by Nomvuselelo Mncube Photograph by Dylan Swart
This baby marrow and butter-bean soup with Gruyère and mustard soldiers soup is packed with goodness from the fresh produce. Plus, the soldiers are so delicious, you’ll want to make them for every meal!
A deliciously creamy and velvety dairy-free vegetable soup. Recipe and styling by Illanque van Aswegen Photograph by Adel Ferreira