Think veggie soups are bland? Think again. These meat-free marvels are packed with bold flavours and hearty ingredients. And it’s the perfect spoil for a cold winter day. 

Charred tomato soup & cheesy toasties 

Serves 4-6

Ingredients 

1kg tomatoes, quartered 
1 onion, quartered 
Glug canola or olive oil 
2 tsp smoked paprika 
1 tsp chilli flakes (optional)
Salt and milled pepper 
¼ cup brown sugar 
6 cloves garlic, sliced 
4 sprigs each rosemary and thyme 
2½-3 cups chicken or vegetable stock 
Handful fresh basil + extra for serving 
Squeeze lemon juice   

For the cheesy toasties  

¼ cup butter, softened 
1 bulb garlic 
4-6 slices of crusty bread 
200g grated Cheddar or Gouda   

Method   

1. Preheat oven to 200°C. 
2. Place tomatoes and onions on a baking tray, cut side facing up. Drizzle with oil, add seasonings and sugar. 
3. Roast for about 45 minutes until charred and fragrant. Set aside. 
4. Cut the top of garlic bulb off so cloves are just exposed. Drizzle with oil and season. Wrap in foil or baking paper and roast for 35-40 minutes. Cool and reserve for toast. 
5. Heat oil in a pot and sauté sliced 6 cloves of garlic until fragrant, about 2-3 minutes. 
6. Add rosemary and thyme and cook for another minute until fragrant. 
7. Tip in roasted tomato mixture, including pan juices. Add stock and simmer, covered, for 15–20 minutes. 
8. Remove herb stalks, add basil and blend until smooth. Season to taste with the lemon juice.
9. For the cheesy toasties, squeeze the soft roasted flesh of garlic out. Combine butter and garlic until smooth. 
10. Spread on the outside of each slice of bread. Top half the slices with cheese, then sandwich close. Toast in a hot pan until golden and cheese has melted. 
11. Slice the toastie and serve with hot soup, garnished with basil.

Recipe & styling: Gail Damon
Photographs: Zhann Solomons 

Asian miso and green veg soup with noodles 

Serves 4  

Ingredients 

1 Tbsp oil
½ onion, finely chopped
1 clove garlic, chopped
1 Tbsp grated ginger
1½ Tbsp miso paste
1 Tbsp soy sauce
5 cups chicken stock
1 cup chopped broccoli
2 cups brown mushrooms, sliced
1 cup mung bean sprouts
1 cup Swiss chard, torn  

To serve 

½ cup fresh coriander
¼ cup spring onion, chopped
1 tsp chilli flakes
150g rice noodles 

Method  

1. Heat oil in a pot over medium heat. Add onion and fry for 5 minutes or until soft. Add garlic and ginger and fry for 1 minute.
2. Dissolve miso paste in soy sauce and chicken stock, then add to the pot. Bring to the boil, then reduce heat and simmer for 10 minutes.
3. Add the broccoli and mushrooms and simmer for a further 10 minutes, until broccoli is tender.
4. Remove from the heat and stir in the sprouts and Swiss chard.
5. Cook noodles according to packet instructions. Drain and divide between bowls.
6. Pour broth over the noodles and top with coriander, spring onion and chilli flakes.

Top tip: Miso paste is a traditional Japanese seasoning made from soy beans. If you can’t find it in your local shop, it’s easily available at most Asian stores. 

Recipes & styling: Kate Turner
Photography: Samantha Pinto 

Beetroot and ginger soup 

Serves 4 

Ingredients 

For the soup 

2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 large carrot, chopped
7 medium beetroots, peeled
4 tsp ginger, peeled and grated
4½ cups vegetable stock
¾ tin coconut cream
Salt and pepper
3 Tbsp oil 

To serve 

¼ tin coconut cream
½ cup parsley  

Method  

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. In a large pot, heat the oil over medium heat. Add the onion, garlic and carrot, and fry until the onions are cooked through.
3. Chop the beetroot into small pieces and add them to the pot along with the ginger. Fry for an additional 5 minutes.
4. Add the vegetable stock and bring to the boil, then reduce the heat and simmer for 35 minutes until the beetroot is tender.
5. Using a hand blender, blend the soup until smooth. Slowly pour in the coconut cream and blend again. 
6. To make the croutons, coat the bread in olive oil. Place on the baking tray and bake for 10 minutes. Toss halfway through.
7. To serve, spoon soup into bowls, drizzle with remaining coconut cream and top with parsley and croutons.

Quick tip: If you prefer a thicker, more creamy soup, reduce the amount of vegetable stock to 3 cups. 

Recipes & styling: Kate Turner
Photography: Andreas Eiselen 

Red lentil soup with buttered carrots and sunflower seeds 

Serves 6  

Ingredients 

½ garlic bulb, skin on
2 Tbsp olive oil
8 carrots, peeled and sliced
2 Tbsp butter, softened
30g thyme
Salt and black pepper
2 shallots, peeled and chopped
1 lemon, zest and juice
2 Tbsp peeled and grated ginger
2 Tbsp peeled and grated turmeric
½ tsp smoked chilli flakes
1L vegetable stock
2 cups red lentils, rinsed
2 cups coconut cream
Toasted sunflower seeds, to garnish
Micro rocket, to garnish 

Method 

1. Preheat oven to 180°C.
2. Drizzle the garlic with 1 Tbsp oil and wrap in foil. Toss carrots with 1 Tbsp butter, thyme, salt and pepper. Place the garlic and carrots in a roasting tin and roast for 30 minutes.
3. Heat remaining oil and butter in a large pot. Fry the shallots for 5 minutes.
4. Add the lemon zest, ginger, turmeric and chilli. Cook, stirring, until fragrant. Add the stock and lentils, and stir well.
5. Unwrap the roast garlic and squeeze it out of its skin. Add it to the pot, along with half the carrots. Bring to the boil, then reduce to a simmer and cook for 10 minutes.
6. Add lemon juice and coconut cream. Blend soup until smooth.
7. Serve your red lentil soup topped with remaining roasted carrots, sunflower seeds and micro rocket.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

The post Meat-free soups that are anything but boring appeared first on MyKitchen.

These cheesy date & bacon pastry twists will be your new favourite party snack.

Cheesy date & bacon pastry twists 

Makes 15 

The goat’s cheese is fantastic with the dates but can easily be left out. For a halal-friendly option, leave out the bacon. 

Ingredients

1 packet (400g) puff pastry, defrosted
2 tsp (10ml) garlic powder 
1 tsp (5ml) dried Italian herbs 
3 Tbsp (45ml) melted butter
6 pitted semi-dried dates, finely chopped
¼ cup (60ml) boiling water 
1 cup (125g) grated Cheddar
1 log (100g) goat’s cheese, torn 
1 tsp paprika
1 packet (200g) streaky bacon, halved lengthways 

Method

1. Preheat oven to 180°C. Line a large baking tray. 
2. Roll out puff pastry on a floured surface into a 45cmx20cm rectangle. 
3. Combine garlic and herbs with butter and brush over surface of the pastry.
4. Add dates and boiling water to a bowl and mix to create a chunky paste. 
5. Sprinkle Cheddar over half the pastry and roll a rolling pin over the cheese to press it into the pastry. 
6. Dot goat’s cheese over the Cheddar.
7. Spoon the cheesy half of the pastry with date mixture, followed by a sprinkling of paprika. 
8. Fold the plain side of pastry over the topping side and press down to secure. 
9. Cut pastry into 15 strips. 
10. Arrange the halved slices of bacon onto each portion, then twist both sides to curve the bacon around. Arrange on lined tray. 
11. Bake for 20-25 minutes until crispy and golden. Serve warm.

By: Sjaan Van Der Ploeg
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: 4 quick and easy party snacks

The post Cheesy date & bacon pastry twists  appeared first on MyKitchen.

It’s malva pudding, but elevated! Cosy and comforting, this ginger and date pudding features a tang of orange for that citrus twist. Whether you’re enjoying it on a chilly evening or serving it at a gathering, use SELATI Sugar to make this delicious dessert – it’s sure to become your go-to sweet treat for any occasion!

Ginger & date pudding 

Makes 6  

Ingredients 

For the toffee orange sauce 

1 cup (250ml) orange juice, pulp removed
1 cup (200g) SELATI Golden Brown Sugar
½ cup (125ml) cream
½ cup (125g) butter
Pinch of coarse sea salt 

For the pudding 

⅓ cup (70g) SELATI Golden Brown Sugar
⅓ cup (65g) SELATI Muscovado Sugar
½ cup (125g) butter, room temperature 
1 tsp vanilla essence 
2 large eggs
1 cup (200g) pitted semi-dried dates, chopped
1 cup (250ml) boiling water
Pinch of salt
1 cup (200g) flour
2 tsp (10ml) baking powder
1 tsp (5ml) bicarbonate of soda
½ tsp (3ml) ground cinnamon
1 tsp (5ml) ground ginger
Ice cream, to serve 

Method 

1. For the toffee sauce, add juice and sugar to a pot over medium heat. Stir to dissolve sugar completely. 
2. Bring to a boil and reduce until it turns a dark amber colour, about 10-12 minutes. (The mixture will change from a rapid boil to a slow bubble, becoming syrupy). 
3. Add the cream and stir, then add the butter and salt. Remove and set aside. 
4. Preheat oven to 180°C. 
5. For the pudding, cream together sugar, butter and vanilla until fluffy. Add the eggs one at a time, incorporating them well. 
6. Add dates and boiling water to a pot and bring to a simmer for 1-2 minutes, stirring to soften dates. Mash lightly with a fork until chunky. 
7. Stir the dates through the batter. 
8. Sift together the salt, flour, baking powder, bicarb and spices, then fold through the batter. 
9. Pour into eight 6cm round ramekins, filling ¾ full. Bake for 15-20 minutes, until cakes are puffed up and a skewer inserted comes out clean. 
10. Immediately poke lots of holes into each pudding, all the way to the base. 
11. Heat the toffee sauce until runny, then drizzle over pudding. Set aside to soak. 
12. Unmould puddings, if you like. Serve topped with ice cream and extra toffee sauce. 

Cook’s note: We baked our cake in a 10cm mini Bundt tin for 25 minutes, but these can also be made in a jumbo muffin tin. 

Recipe & styling: Sjaan van der Ploeg

Photography: Zhann Solomons

The post Ginger & date pudding with Selati Sugar appeared first on MyKitchen.

Suit up (or rather armour up) with mineral and vitamin-rich ingredients such as garlic, ginger, turmeric and more to help keep the sniffles at bay. 

Powerhouse picks 

Keep your immune system strong with these nutrient-rich ingredients:  

Leafy greens 

Leafy green vegetables (such as spinach, Swiss chard and kale) are iron-rich and packed with vitamins C and E. These work together in keeping your body fighting fi t by acting as antioxidants. Add these veggies to your soups and stews, bulk up grain salads or blend together with avo, kiwis, pineapple and mango, or citrus and ginger to make a power-packed breakfast smoothie. 

Garlic 

Pungent and punchy, this immune-boosting bulb contains high concentrations of sulphuric compounds, which are thought to increase virus-fighting cells in your bloodstream. Chop or slice and add it to just about anything, or ferment the cloves in honey for an easy homemade cough remedy. 

Chilli 

Hot and happening, chillies are said to be high in vitamin C and A, both of which are vital to a well-functioning immune system. Capsaicin, the compound that gives chillies their heat, is thought to help combat phlegm and congestion. Just like garlic, you can ferment a variety of chillies in honey or use them to make a spicy condiment like chilli crisp. 

Citrus 

Lemons, limes, oranges and grapefruit all have one thing in common (besides being part of the citrus family) – they’re all teeming with vitamin C! These gems help your body produce more white blood cells (the soldiers that fight off infection).  

Turmeric  

This is a popular immune-boosting ingredient and is often deemed the superfood spice of choice for its anti-inflammatory properties. Turmeric’s level of curcumin, the compound that gives the root its orange-yellow hue, is believed to help lessen inflammation. Add it raw to your curries and stews, or add the powder to your morning coffee for a golden latté! 

Ginger 

Packed with the compound gingerol, this humble root is thought to be anti-inflammatory, which is known to help soothe sore throats. Enjoy a raw slice of ginger in tea to aid blocked sinuses, or add it to soups and broths. 

Words by: Gail Damon
Photography: Fresh Living Magazine 

The post Give your immune system a boost with these powerhouse ingredients appeared first on MyKitchen.

It’s that time of year again when colds and flu make the rounds. Between the runny nose, sore throat, and body aches, it’s enough to make anyone miserable.

The flu, common cold and most other upper respiratory illnesses are caused by viruses, so you can’t cure them with antibiotics, which are used to treat bacterial infections. However, you can soothe your symptoms with home remedies made with things you already have in your pantry. These remedies won’t cure you instantly but will help make a nasty cold more bearable and possibly shorten its duration. 

If your symptoms don’t dissipate after two weeks, or they get worse, make an appointment to see your doctor. 

Water 

There are two things all doctors prescribe when you’re down with a cold or flu: the one is bed rest, and the other is “drink plenty of fluids”. It can be a chore to keep up the daily recommended intake when you’re sick, but it’s worth it. It helps to replenish all the fluids you lose from blowing your nose and sweating from fever and helps to flush out toxins from your body.   

Home-made chicken soup 

Chicken soup got the name ‘Jewish penicillin’ by 12th-century Jewish philosopher Maimonides who wrote about its ability to relieve colds. Research has shown that eating chicken soup slow the movement of neutrophils in your body, which are a type of white blood cell that help fight off infection, and as a result decrease inflammation in the respiratory tract. In addition, the antioxidants in the vegetables present in chicken soup provide a mild anti-inflammatory effect.  

Salt water gargle 

Doctors often recommend gargling with salt water to relieve a sore throat but it’s also great for loosening mucus and flushing out irritants like bacteria, viruses and allergens. To make your own ‘”altwater mouthwash”, dissolve 1 teaspoon of salt in a glass of warm water. Swish it around your mouth and then spit it out. Do this four times a day until your throat feels less scratchy and raw.  

Ginger and turmeric  

Ginger and turmeric root have both been used for centuries in traditional medicine, especially in the Ayurvedic medical practices of India. Ginger (when consumed in root form) is high in antioxidants that help boost your immune system and is often used to treat nausea and vomiting. Turmeric contains curcumin, an antioxidant that fights inflammation in the body (great for aches and pains!). Add a teaspoon or more of fresh ginger and turmeric (finely chopped or grated) to smoothies, juices, or soups.  

Honey 

Drinking hot water with lemon and honey is a time-honoured way of soothing a sore throat. Honey has antimicrobial properties that can help fight some bacteria and viruses, and it is also an effective cough suppressant for children. Add a teaspoon of honey and a knob each of ginger and turmeric root to a mug of hot water with lemon and stir. Drink as hot as possible. 

The post 5 Home Remedies for this Season’s Colds and Flu appeared first on MyKitchen.

Besides being the perfect sidekick to a good book; a break after a long day’s work and accompanying many a sweet delight, tea is just as good for the body as it is for the soul. We look at different types of herbal teas and their health benefits. 

Rooibos
Tasty, healthy and native to South Africa. Like green tea, you can enjoy a delicious cup with or without milk and sugar. Brewed using leaves from the Rooibos plant, it’s packed with antioxidants and is low on tannin. This sweet-tasting herbal tea is also caffeine free – which means children and breastfeeding mothers can drink it.   

“Rooibos and honeybush teas provide a natural, rich source of compounds beneficial to your health and people should see these herbal teas as part of a healthy, sensible lifestyle that could alleviate the risk of cancer, and reduce its possible extent,” says Dr Jeanine Marnewick, Cape Peninsula University of Technology.  

Ginger tea
Made from aromatic spice, ginger tea is delicious and a trusted go-to when you want a remedy for motion sickness and nausea. According to registered dietician, Brigitte Zeitlin, ginger root has medicinal properties and drinking ginger tea can bring forth alleviating properties as well.   

Ginger tea also helps with inflammation. “Drinking ginger tea can be wonderfully soothing, as it may not only help alleviate nausea, but it can also help control inflammation in the body because it contains the substances gingerol and shogaol,” says plant-based registered dietitian, Amy Gorin. 

Peppermint tea
Who needs coffee when you can sip a refreshing cup of peppermint tea? This delicious beverage, which can be enjoyed hot or cold, is made from the dried leaves of peppermint plants. One of its many benefits is the relief of headaches. “The type of headaches that peppermint tea usually helps with are those caused by poor eating habits or daily stress. In these cases, these headaches typically restrict the number of blood vessels that go to the brain, and peppermint tea has the ability to open them up, which can relieve the tension causing the headache,” explains certified holistic health coach Bianca Kamhi.   

Does a cup of mint tea keep the dentist away? Apparently so! According to Kamhi, peppermint tea can also curb bad breath. “Peppermint holds a number of antibacterial properties which can kill germs in your mouth. This – along with its pleasant and fresh smell – may help freshen your breath,” she says. 

Chamomile tea
Ready for a good night’s rest? Chamomile tea is known to help you relax and fall asleep easier. “Chamomile is a very gentle, supportive herb for all ages that you can consume daily,” says nutritionist and herbal educator, Lindsay Kluge. “The caffeine-free herb is an ideal sleep support because it doesn’t force your body into anything; it doesn’t knock you out, sedate you, or make you drowsy,” she further explains. So, snuggle up with a cosy blanket in bed and enjoy your warm cup of chamomile tea to kickstart your restful night. 

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