Boerewors and Bean Soup

I often do this recipe with left over boerewors from a braai.   Boerewors is a typical South African spicy sausage directly translated "boere" (Farmers) "wors" (Sausage).  A braai is just not quite a braai without boerewors sizzling over the fire.

Chicken Soup

THICK NUTRITIOUS CHICKEN SOUP
This is my hubby's recipe, he makes the most divine chicken soup, it is thick and full of nutritious goodness. One of those real 'feel good meals'.  A lovely winter meal or when you just need a pick me up, coz the immunity has dropped.  He never follows a recipe and just raids the fridge and veggie garden for whatever is in season and available at the time.  But this is more-or less, give or take the standard recipe.  He makes an enormous pot and then we freeze it in Tupperware, for a quick meal in nights to come.

Ingredients:
2kg of chicken pieces
enough water to cover the chicken and some
1 Tablepoon chicken stock powder, or 1 stock cube
1 large onion,  finely chopped
1 potato, peeled and cubed into 1cm blocks
2 stalks celery, including the leaves, chopped finely
1 large red caspium pepper, finely chopped.
4 cloves garlic, crushed
2 baby marrow (zucchini), top and tailed and finely chopped
1 red chili, finely chopped
2cm piece of ginger, finely chopped
1 cup soup mix or barley
1 teaspoon turmeric
Large pinch of cayenne pepper
1/2 teaspoon of ground black pepper
1 teaspoon sage
1 teaspoon parsley
1 Tablespoon Lemon Juice
1 Tablespoon soya sauce
Salt and pepper to taste

Method:
- Put the chicken in a large pot with chicken stock.  cover with water and boil until the chicken is tender and starting to fall of the bone.
- Take the chicken out of the water with a slotted spoon and put in a colander reserving the liquid in the pot that it was boiled in.
- allow the chicken to cool enough to work with and take all the chicken off the bones and add back into the soup pot.  Discard the skin and bones
- Add the remainder ingredients to the soup and allow to simmer for about 30-40 minutes until the barley and the potatoes are soft

This post links to:
Fab Savoury Recipes Pinterest
Favorite Blogger Recipes Pinterest

Seafood Soup

FISH SOUP

Ingredients:1L Fish / Chicken Stock
2 Onions, finely chopped
2 Carrots
50g Butter
Salt, pepper, turmeric
250ml Cream
2 Egg yolks
50g Flour
1½kg Firm Fish
½kg Peeled Shrimps
½kg Cooked mussels
Method:
Melt butter in a large saucepan. Saute onions and carrots. 
Mix in flour and dilute with fish stock. Bring to boil for 10 minutes
Add diced fish and simmer until fish is cooked through.
Add salt, pepper & turmeric to taste
Before serving add in mussels and shrimps.
Mix cream & egg yolks & add to soup.
Garnish with parsley and serve with bread.

Minestrone Soup

MINESTRONE
Notes:
Lovely soup.  One of my favourite homely meals.  I freeze the excess in Tupperwares for another meal.  You can add other veggies if you like.

Ingredients:
60ml Olive oil
2 Onions, finely chopped
4 rashers Bacon (optional)
1 Tbls Crushed Garlic
30ml Parsley / Mixed herbs
2 Heads Celery, including the leaves, chopped
4 Zucchinis / Baby marrow, chopped
2 x 410g Tins of chopped Tomatoes.
500ml Stock
1 x 410g Tin Mixed Beans, Drained
8 sticks of spaghetti broken up
Black pepper to taste
Method:
Heat the olive oil. Add the onions (and bacon) and fry until tender.
Add the garlic, celery, zucchinis and parsley
Add the tomatoes, and stock. Simmer for 15 minutes.
Stir in the beans and pasta. Cook until pasta is al dente. 
Season to taste. Serve Hot
Serves 6

Curried Butternut Soup

SPICY BUTTERNUT SOUP
Notes:
This is by far one of the best (and easiest) butternut recipes I have ever made.  The addition of the curry powder enhances the flavour of the soup.  Just divine!  You could also substitute pumpkin for the butternut.

Ingredients:
1 Tbls Spoon Olive oil
20g Butter
2 Onions,  Sliced and chopped
1 kg (or so) Butternut, skinned, pips removed, and cubed 
2 Apples, cored, peeled and cubed
1/2 Tbls (7.5ml) Curry Powder
1 and 1/2 litres vegetable Stock
Salt and Black Pepper to taste.
Method:
- Cut the butternut into 3cm cubes.
- Fry the onions in the oil and butter in a large saucepan until translucent.
- Add the curry powder, apple and the butternut.
- Add the chicken stock and simmer covered for about 30 minutes until tender.
- Puree with a food processor, or stick blender
- Season to taste.
Serves 8-10

This post links to: