Durban chef shares three soup recipes to snuggle up with
CURRO Hillcrest’s functions co-ordinator has shared three delicious South African soup recipes to warm you up this winter.
THE chilly weather is slowly kicking in and with winter just around the corner, there’s nothing like a warm, comforting bowl of soup to cosy up with.
Chef extraordinaire Karyn Smith has shared some delicious South African soup recipes to try. One of her favourite is the classic chicken noodle soup which she describes as a timeless favorite that’s easy to make and always a crowd pleaser.
Also read: Create delicious meals with leftover holiday food
Her other favourite soups she enjoys making are the tomato soup and the celery soup.
Ingredients:
2 cups diced cooked chicken
3 teaspoons ground ginger
1/2 teaspoon garlic powder
4 spring onions, diced with the white and green parts divided
2 medium carrots, diced
1 can whole corn
1 can creamed corn
1/4 cup corn flour
4 large eggs, whisked
1 teaspoon sesame oil
salt and black pepper
Method:
Fry spring onions in oil.
Add spices, stock and the rest of the veg.
Add chicken and stock and simmer till veg is soft.
Add noodles and whipped eggs and cook for a further five minutes or until egg is set.
Serve with avo, tomato salsa, rocket and sour cream on top.2. Tomato Soup
Ingredients:
1/2 cup butter
3 sprigs thyme, finely chopped
1 onion, thinly sliced
2 garlic cloves, crushed
1 cup tomato paste
1 bunch coriander, diced
2 cans whole tomatoes
1–2 teaspoons sugar,
1 cup cream
Salt and pepper to taste
Method:
Fry onions until soft.
Add tomatoes, spices and tomato paste.
Cook down until tomatoes are soft to the fork.
Add cream and blitz with a stick blender.
This is totally delicious, and if you double the recipe, it freezes beautifully.
3. Celery soup
Ingredients
2 tbsp oil
1 onion diced
300g celery sliced, leaves too
2 garlic cloves peeled
200g potatoes cut into chunks (skin in)
600ml vegetable stock
100ml fresh cream
crusty bread to serve
Method
Fry onions and garlic in oil.
Add all the rest of the ingredients and simmer until all veg is soft.
Add salt and pepper and cream and blitz until smooth.
Serve with a dollop of sour cream and a sprinkle of parmesan with crusty bread and butter.
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