3 Proudly South African soup recipes

Soup is the go-to meal for those cold nights to keep you warm and cosy. How about adding a South African spin for wholesome goodness?

Biltong soup

You will need

  • 1 tbsp of low-sodium beef stock powder.
  • ½ cup of unsalted butter.
  • 1 tsp of crushed garlic.
  • ½ tsp of ground nutmeg.
  • ½ tsp of ground coriander.
  • 2 cups of milk.
  • ¼ cup of boiling water.
  • ¼ cup of cream.
  • Black pepper.
  • ¾ cup of finely grated biltong, plus extra slices to garnish.
  • ¾ cup crumbled blue cheese.
  • ¼ cup grated cheddar cheese.

Method

  • Dissolve the stock in a little water and set aside.
  • Heat the butter in a saucepan.
  • Sauté the garlic for a few seconds.
  • Add the flour, nutmeg, coriander and freshly ground black pepper and stir through.
  • Gradually stir in the milk, stock, boiling water and cream.
  • While cooking, keep stirring to prevent lumps. You can add more milk to the soup to thin it out.
  • Add the biltong and the cheeses. Stir well.
  • Garnish with a few finely sliced pieces of biltong before serving.

Braaied corn soup

You will need

  • 1 tsp of olive oil.
  • 1 onion, finely chopped.
  • 4 garlic cloves, crushed.
  • 6 bacon rashers, chopped (cut fat off).
  • 4 celery sticks, chopped.
  • 2 leeks, washed and sliced.
  • ½ tsp of smoked paprika.
  • ½ tsp of turmeric.
  • Low-sodium sea salt and freshly ground black pepper, to taste.
  • 1 cup of low-sodium chicken stock.
  • 1 cup of milk
  • 3 mealies, braaied and slightly charred.
  • 2 tbsps of coriander.
  • Spring onions, to garnish.

Method

  • Heat the oil in a pan and sauté the onion, garlic and bacon for 2 minutes until the onions are tender and the bacon is cooked through.
  • Add the celery, leeks, spices and seasoning and cook for 2 minutes.
  • Add the stock and bring to the boil. Reduce the heat to medium and simmer for about 15 minutes until slightly reduced.
  • Cut off the corn kernels from the cobs. Add to the soup. Keep some to garnish, and cook for a further 5 minutes.
  • Finally, add the coriander and season with pepper.
  • Top with the remaining corn and spring onions before serving.
Read  Why do you have a sweet tooth?

Samp and beans soup

You will need

  • 2 onions.
  • 4 tbsps of butter.
  • ½ kg of sugarbeans.
  • ½ kg of samp.
  • 2 carrots.
  • 2 medium potatoes.
  • 1 low-sodium beef stock cube.
  • Salt
  • Ground black pepper.

Method

  • Soak the sugarbeans and samp overnight in water. (If you haven’t soaked the samp and beans overnight, cover with lots of water and bring to a boil.)
  • Boil for five to 10 minutes. Cover and remove from the heat.
  • Leave to stand for an hour, then drain and use.
  • Chop and fry your onions with the butter until caramelised.
  • Strain the soaked samp and beans and wash under cold running water.
  • Add the samp and beans to the onions. Fry for another 10 minutes.
  • Add enough water to cover the samp and beans. Boil for half an hour.
  • Peel and grate the carrots and potatoes. Then, add to the samp and beans.
  • Boil for a further 10 minutes and add the beef stock cube.
  • Boil for another 15 minutes and season with salt and freshly ground black pepper to taste.

References

You might also like these...