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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.

Give ouma’s pumpkin fritters a run for their money! From sweet to savoury and everything in-between, Gail Damon gives this timeless classic some festive flair.   

Carrot cake-spiced baked fritters 

Makes 12-15 

Carrot cake meets pumpkin fritter in just one bite! 

Ingredients

400g pumpkin, cooked and mashed
2 carrots, cooked and mashed
3 eggs
3 Tbsp honey
2 cups self-raising flour
1 ½ tsp cinnamon
1 tsp ground ginger
1 tsp mixed spiced
Pinch of salt

For the cream cheese  

175g medium-fat plain cream cheese
1 cup icing sugar + extra for dusting
1 lemon or 2 limes, zested and juiced

Method 

1. Preheat oven to 180°C.
2. Grease two 6-hole Bundt tin trays with butter, adding flour to each bunt hole. Shake to coat well and discard excess flour.
3. Combine pumpkin, carrot, eggs and honey and mix well.  
4. Sift together flour and spices, then add salt.
5. Gradually fold wet mixture into dry ingredients.
6. Divide batter between prepared Bundt trays.
7. Bake for 45-50 minutes
   or until a skewer inserted in the centre comes out clean.  
8. Cool in the tins for 5–10 minutes, then unmould.
9. For the cream cheese, combine all ingredients and mix until smooth.
10. Dollop zesty cream cheese over warm pumpkin fritters and dust generously with icing sugar to serve.  

Festive sprinkle
Take this dish up a notch with a sprinkling of candied seeds. Simply toss ¼ cup each pumpkin-, sunflower-, and sesame seeds with 1 tsp canola oil and 1-2 Tbsp honey or golden syrup. Spread evenly onto a baking tray lined with baking paper, and bake at 180°C until golden and crunchy.

Pumpkin fritters with miso caramel 

Makes 20-25 

Salted caramel does not stand a chance! This miso caramel is literally EVERYTHING, combined with the sweetness of the pumpkin, it’s a match made in flavour heaven.  

Ingredients

500g pumpkin, cooked and mashed
3 eggs
3 Tbsp honey
2½ cups self-raising flour
1 tsp ground aniseed
1 tsp ground cumin
1 tsp ground cinnamon
Pinch of salt
Oil, for deep frying

For the miso caramel  

1 cup sugar
¼ cup water
2 heaped tsp white miso paste
½ cup butter, cubed
½ cup cream

Method 

1. Combine cooled pumpkin, eggs and honey and mix well. 
2. In a separate bowl, sift together flour and spices, then add salt. 
3. Gradually fold wet mixture into dry ingredients. 
4. Heat oil over medium heat until shimmering hot.
5. Drop a heaped tablespoon of the batter into the hot oil and fry until golden and cooked through. Drain on kitchen paper. Repeat with remaining batter. 
6. For the miso caramel, combine sugar and water over medium heat, mixing until sugar has dissolved. 
7. Bring to a simmer and cook until sauce turns a caramel colour. Immediately add miso paste, butter and cream then stir until smooth. Cool completely. 
8. Serve fritters hot, drizzled with caramel or serve on the side as a dipping sauce. 

Pumpkin & parmesan fritters 

Makes 20-25 

Halve the amount of pumpkin and replace with grated sweet potato, if you like.  

Ingredients

4 cups (about 600g) grated pumpkin
½ cup grated Parmesan
½ tsp ground nutmeg
3 Tbsp self-raising flour
Salt and milled pepper
1½ Tbsp milk
1 egg
Glug olive or canola oil

For serving

Handful sage, fried (or use fresh coriander instead) 
Parmesan shavings
Sweet chilli sauce

Method 

1. Combine pumpkin, cheese, nutmeg and flour. Season.
2. Whisk together milk and egg. Stir into pumpkin mixture to combine. 
3. Heat oil over medium heat and shallow-fry 1 heaped tablespoon of the mixture for 6-8 minutes, flipping halfway through until golden, crispy and cooked through. 
4. Repeat until mixture
   is done.
5. Serve scattered with sage and Parmesan, with sweet chilli sauce on the side.  

Recipes & styling: Gail Damon 

Photographs: Zhann Solomons 

Also read: Low-carb pumpkin and sage cannelloni

The post 3 festive twists on pumpkin fritters appeared first on MyKitchen.

This spicy miso & brinjal dip is the perfect vegan starter/snack that everyone will enjoy! If you can’t find miso check our BONUS RECIPE below.

INGREDIENTS
2 brinjals
100 ml olive oil
1 garlic clove, halved
2 tbsp miso paste
100 ml tahini

METHOD
1. Preheat oven to 190°c.
2. mould 2 foil parcels and add a brinjal to each one. Divide the olive oil between the two and pop half a garlic clove in each one. Season.
3. Close the parcels and bake for 90 minutes, until soft to the touch. allow to cool for 30 minutes. then cut off the stems.
4. Add the brinjals and the cooking juices from the foil parcels, the miso paste and the tahini to a food processor. Blend until smooth. if it’s too thick, add 2 tablespoons water.
5. Season to taste and serve with dippers of your choice

BONUS RECIPE: Miso paste is a common ingredient used in classic Japanese cooking. it is a fermented sauce made from soy beans. if you can’t find it at your supermarket, just make our cheat’s version: mix together 2 tbsp soy sauce, 1 tbsp tomato paste and 2 tbsp honey. Season to taste.

Recipes & styling: Amerae Vercueil
Photography: Jotham Van Tonder

This mushroom quiche with a rye crust is taking a cheap, tasty, super-easy-to-cook ingredient, mushrooms and turning it into an impressive dish.

The post Spicy miso & brinjal dip appeared first on MyKitchen.

In the mood for asian food, but not looking for anything too heavy? Then we got you covered with this ginger and miso soup with grilled tofu recipe.

SERVES 4 // COOK TIME 15 min

INGREDIENTS
For the soup
5 cups water
2 tbsp miso
½ cup chicken stock
10 cm ginger, peeled and thinly sliced
2 carrots, peeled and thinly sliced on an angle
50 g tenderstem broccoli, thinly sliced
Handful Asian greens
For the tofu
250 g fresh tofu
1 tbsp five-spice
3 tbsp sesame oil

METHOD
For the soup
1. Bring water, miso, chicken stock and ginger to a rapid boil for 5 minutes.
2. Lower the heat and simmer for 15 minutes.
3. Turn off the heat and add carrots, broccoli and greens.
For the tofu
1. Cut the tofu into 1 cm thick squares and press in-between two pieces of paper towel to get rid of excess water.
2. Mix five-spice and sesame oil together. Toss in the tofu.
3. Heat a griddle pan on high heat and fry the tofu squares for 2 min per side until golden.
4. Ladle soup into a bowl and place fried tofu on top.

Top tip: Miso is a fermented rice paste that adds an in-depth flavour to this soup. Swap chicken stock for vegetable stock to make this dish vegan.

Recipes & styling: Chiara Turilli
Photography: Andreas Eiselen

We love making these whenever we have leftover stir-fry. Our crispy Asian dumplings are a bite-sized taste surprise that you will go back for again and again.

The post Ginger and miso soup with grilled tofu appeared first on MyKitchen.

Have you tried miso paste? If not you definitely should! And we have the perfect recipe for you to use it in, Asian miso and green veg soup with noodles!

SERVES 4 // COOK TIME 30 min

INGREDIENTS
1 tbsp oil
½ onion, finely chopped
1 garlic clove, chopped
1 tbsp grated ginger
1 ½ 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
150 g 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 min.
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

We love making these whenever we have leftover stir-fry. Our crispy Asian dumplings are a bite-sized taste surprise that you will go back for again and again.

The post Asian miso and green veg soup with noodles appeared first on MyKitchen.