If I have to admit, soup is not my favourite of foods, I prefer solids, but at this time of year as winter has set into Cape Town in a big way, all damp and dark, stormy and cold, a sandwich or a salad doesn’t always cut it. A nice hot bowl of soup is the better and more comforting option.
I like to make my own versus buying the prepared supermarket ones, whilst they are convenient from time to time, they are loaded with preservatives and relatively expensive. Its so easy to make a big pot and freeze portions for the future months.
So this recipe is inspired by the traditional South Africa Tomato bredie stew, and I used the meat from a few lamb chops, but any good quality lamb meat will do. I trimmed off most of the fat in an attempt to keep this a little healthier.
What you need to make this soup:
- the meat trimmed off 3 lamb chops (about 150gm)
- 1 onion finely chopped
- 1 tsp chopped thyme
- 1/2 tsp chilli powder
- 1 tsp smoked paprika
- 1 clove of garlic crushed
- 2 Tbs tomato paste
- 1 x 400gm tin of chopped peeled tomatoes
- 1 large potato — or 2 medium cut into small cubes
- 750ml lamb stock (750ml water plus 2 Tbs Nomu lamb Fond)
How to make this:
- heat a bit of olive oil in a heavy pot and fry the lamb until golden and then set aside
- add another splash of oil to the same pan and fry the onion until soft (about 8 minutes)
- add the garlic, chilli, paprika and tomato paste and fry for about a minute
- add the tin of tomatoes, the browned lamb and the stock and bring it to the boil
- reduce the heat to low, and allow to simmer for 45 minutes
- add the chopped potato and simmer for another 30 minutes
- check salt and pepper and add if necessary
This is a hearty soup that warms you from the inside out, with just enough spice to give it the necessary kick.