Inspired by bold Cape flavours, this soup recipe combines warming curry spices, mustard seeds and a touch of sweetness with vinegar for balance. Recipe compliments of La Motte.

Ingredients

• 1 cup vegetable oil
• 5 aubergines, diced
• 1 onion, chopped
• ½ cup chopped garlic
• ½ cup chopped ginger
• 2 red chillies, chopped
• ⅛ cup curry powder
• 1 tablespoon turmeric
• 1 tablespoon salt
• ¼ cup yellow mustard seeds
• 1 cup brown sugar
• 2 cups white wine vinegar
• ⅛ cup preserved lemon or tamarind paste
• 2.5 litres chicken stock
• ½ cup sour cream, to garnish

Method

1. Heat a large pot over high heat and add the vegetable oil.
2. Fry the diced aubergine, stirring constantly, until soft and lightly golden.
3. Add the onion, garlic, ginger and chilli and cook until softened.
4. Stir in the curry powder, turmeric, salt and mustard seeds and cook for 1 minute to release the aromas.
5. Add the brown sugar, white wine vinegar, preserved lemon or tamarind paste and chicken stock.
6. Bring to a simmer and cook for about 20 minutes, allowing the flavours to combine.
7. Blend the soup until smooth and adjust the seasoning if needed.
8. Serve warm or chilled, garnished with a swirl of sour cream.