Recipe by Michelle Parkin
This easy butternut soup has had my friends and family asking for more this winter. The added bonus of course is that it is very healthy with barely any fat used. When made recently by my lovely friend Deborah for our book club it got such rave reviews. (I have used reduced fat feta cheese as a garnish with mine pictured here but it is an optional extra).
Butternut soup | 4 hearty portions
1 kg butternut peeled and chopped
1 potato peeled and cubed
1 large onion
1/2 tsp mild curry powder
10 – 15ml olive oil
750 ml chicken or vegetable stock ( I like Nomu Fond, but any will do)
1/2 tsp cinnamon
250 Skim milk or fresh cream (Depending on your diet!)
Reduced fat feta for garnish ( optional extra)
1.Dice the leeks and onion and fry off in oil on a medium temperature.
2.Add the mild curry powder and allow the onions to absorb the curry flavours for a few minutes.
3. Add the diced butternut and potato and stir to coat with oil.
4. Add stock and let the butternut simmer gently until very soft ( approximately 45 – 60 min depending on the size of the chunks- the smaller the faster !)
5. Add the cinnamon and blitz the soup with a stick blender ( remove from heat before doing this as it can splatter and cause burns!)
6. As soon as the soup has been blended return to a very low heat just to keep it warm. You can now taste the soup to adjust seasoning accordingly.
7. Add milk or cream and stir through just before serving. This soup is best served with a nice fresh white bread.
Recipe by Emma Odendaal
Although fresh tomatoes are typically paired with a Sauvignon or Chenin Blanc, this roast tomato soup pairs well with a Chardonnay. The acidity of the tomatoes is neutralised to some extent by roasting them with a sprinkling of sugar and balsamic vinegar. The Chardonnay also complements the generous drizzling of cream added just before serving.
Roast tomato soup | Serves 4
1 to 1.2 kg good quality, fresh tomatoes (the quality of your soup is very much dependent on the quality of your tomatoes, so use tinned tomatoes if necessary)
2 T balsamic vinegar
Fistful of oregnao (plus a bit extra for garnish)
Salt and black pepper
2 t sugar
2 cloves garlic, chopped (optional)
1 onion, chopped
Pinch of dried chilies
1. Preheat the oven to 180 C. Cut the tomatoes into quarters and lay in a baking dish, drizzle with olive oil and balsamic, season with salt and pepper and shred oregano leaves over the top. Finally, sprinkle with sugar and bake for 30 to 40 minutes.
2. In a medium-sized pot fry the onion and garlic in a little olive oil. Add the cooked tomatoes and a pinch of dried chilies.
3. Using a hand-held blender, blend the tomatoes until it reaches the desired consistency. (I like mine to still be a little bit chunky.)
4. Add salt and pepper to taste and serve garnished with oregano leaves and a blob of low-fat cream.
Recipe by Daniela Bonora
Good vegetable offerings in winter can be scarce, but cauliflower is one of those hardy types that one can find at markets and grocery stores all year round, and it’s great for soup. This cauliflower soup is great served with some warm, crusty bread and a glass of wine.
Cauliflower soup recipe | Serves 4
Generous glug olive oil
2 big nobs of butter
1 onion, roughly chopped
2 cloves garlic, finely chopped
1 head cauliflower, chopped
2 cups chicken or veg stock
1 cup milk/cream
1. Heat olive oil and butter in a large pot. Add the onion and garlic and cook until onions are softened, but not browned.
2. Add the cauliflower and stir to combine. Add the stock, bring to the boil, reduce heat and simmer until cauliflower is tender to the bite – about 20 minutes.
3.Puree the soup with a hand blender or in a food processor until smooth. Return to the heat and add the milk. Heat through and serve, garnished with a drizzling of olive oil and the chopped parsley.