This might be my favourite soup of all time and is certainly the best version of it I’ve ever made or eaten. That includes a trip to Paris.
Butternut soup is an absolute South African classic and my recipe has a hint of warming ginger, citrus, and curry.
This is a soup I make every winter and it’s so comforting. I make the stock from the ham hocks before cooking the soup either on the stovetop, in a slow or pressure cooker. It’s worth the little time it takes which is mainly hands-off. Don’t even think of skipping the oven-baked croutons.
Adapted from Ina Garten, this hearty soup is loaded with vegetables and tiny pasta noodles. This is perfect for a weeknight supper.
I roasted the cauliflower to intensify the flavour but you could just skip this part. A good-aged hard cheese makes this so delicious. To add texture to this soup I used a few of the roasted florets along with grated cheese and chopped parsley.
Roasting the tomatoes before turning them into a soup is a game-changer flavour-wise.
The humble carrot is transformed into something a little spicy and delicious with this easy recipe. A dollop of fresh cream and a sprinkle of dukkah finish this off perfectly.