As the cold winds howl outside, browse our collection of soul warming soup recipes brought to you by Daily Maverick Food Editor, Tony Jackman. Visit the TGIFood platform, a repository of all of our food writing.
This is one of my signature dishes, a chilled summer soup that I’ve been making in one guise or another for 30 years. It zings with fresh, perky flavours. And this is the perfect time of year to enjoy it.
A creamy vegetable soup is an easy-to-make and ideal family supper at this time of year. Broccoli has a nuttiness that works a treat as the centrepiece of a broth, and a hint of nutmeg suits it perfectly.
Call it bean soup, traditional bean soup, Karoo bean soup or anything else you like. To many of us it’s good old boontjiesop, and it’s a beloved national dish to be treasured in the long, cold months now beginning. Good old bean soup: it soothes the troubled breast while helping us see off the winter chill. But there are many ways to make it, so trawl through the world of boontjiesop with me and find the formula that suits you.
The brinjal staring at me from the crisper was urging me to be creative. I had a mound of lovely ripe tomatoes too. Could they work together in a soup? This became an experimental challenge.
Almost every soup is blended today but a substantial broth packed with tiny chunks of all sorts of vegetables has an appeal that takes us back to our childhood.
There are many ways to make butternut soup. My way is to start by roasting the butternut with onion, cardamom, star anise, cinnamon and plenty of garlic, and finish it off with orange and dhania.
Bisque, seafood soup, soupe de poisson, bouillabaisse, chowder, chupe, buridda, cioppino, Cullen skink, dashi, sopa de peiche. These are just some of the many seafood soups there are in the world. Among the most prized is bisque.
A round of toasted multigrain baguette topped with nutty fried mushrooms is a neat way to finish off this light and creamy mushroom soup.
On the coldest day of the week before a lovely hot spell sets in, I made this spicy soup while doffing a cap to the Weather Gods and hoping for a fine summer. There’s sure to be another dip to chilly temperatures soon enough, so store this up for then.
Peas and pork. Some things might not seem to go together but just do. And a pea soup that is made with a joint of pork in it is not popular all over the world for nothing. There’s hardly any dish in the world more soul-warming on a cold winter’s day.
There have been onion soups in many cuisines since antiquity but it is the French onion soup that is best known.
As with any spinach recipe, you need a lot of it for this soup, as it cooks away to a fraction of its former self.
If you like a bit of heat in a hearty cold-weather soup, you’ve come to the right recipe. Kara sweet potatoes can take a whack of heat, which is leavened by the sweetness of peach chutney and warm, aromatic spices.
This is a good time to explore farmers’ markets in search of porcini and other delicious mushrooms which are popping up in all the right places.
Sometimes a classic, or even a humdrum old recipe long taken for granted, needs a bit of a lift. Enter the common-or-garden cream of mushroom broth, souped up with a slice of Brie.
We’ve had a cold snap lately in the Eastern Cape Midlands, where the hot weather kicks in on the 15th of October, like clockwork. So, one more shoulder season soup recipe before it gets hellish hot around here.
What’s the difference between Vichyssoise and leek and potato soup, anyone? Is it really simply that the first is cold, the second hot? In fact, that really is it. It’s the same thing. Sort of.
Beans and mutton ribs. That’s a recipe for fending off the winter chill, right there.
Here’s a meaty soup redolent of the steamy countries of salsa and samba to warm our southern winter nights.
A cauliflower freshly picked from a local garden in the morning, and a hunk of cheese given to you by a friend who’s just back from the Northern Cape. It’s one of those Karoo moments that sends you into the kitchen. And, as it’s a cold night, a hot soup is called for.
In hotel dining rooms of an earlier era, ‘cream of’ soup recipes were a staple, whether cream of mushroom, asparagus, tomato or, like this one, celery.
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