Who says you can only eat soup in winter? Beat the heat this summer with these delicious and light chilled-soup recipes. These will be your favourite go-to recipes for sunny days in no-time! 

Chilled baby marrow soup 

Serves 4 // Cooking Time 50 minutes

Ingredients 

3 baby marrows, ends removed and chopped, plus 1 peeled into ribbons, to garnish
1 large onion, peeled and quartered
4 cloves garlic, peeled
3 Tbsp vegetable oil
Salt and black pepper
1 cup chicken or vegetable stock
200ml amasi
1 tsp chopped coriander
½ tsp chopped origanum
1 tsp chopped parsley
Zest and juice of 1 lemon
2 slices white bread, torn into chunks 

Method 

1. Preheat oven to 180°C and line a baking tray with foil.
2. Place the chopped baby marrows, onion and garlic on the tray. Drizzle with one tablespoon of oil and season. 
3. Roast for 15 minutes, then place in a blender.
4. Add the stock, amasi, herbs, and lemon zest and juice to the blender and pulse until smooth. Place in the fridge and leave to chill.
5. Heat the remaining oil in a pan and fry the bread until golden on all sides. Drain on kitchen paper and season.
6. Serve the soup chilled, garnished with croutons, baby marrow ribbons and black pepper.

Chilled curried pea soup 

Serves 4–6 // Cooking Time 25 minutes

Ingredients 

1 onion, peeled and sliced
1 stalk celery, chopped
1 potato, peeled and diced
1 clove garlic, peeled and crushed
1 tsp curry powder (or preferred quantity to taste)
2 cups chicken stock
Salt and milled pepper
250g frozen peas
1 cup cream 

Method 

1. Place the onion, celery, potato, garlic, curry powder and half the chicken stock in a pot. Season with salt and pepper. Simmer for 10 minutes.
2. Add frozen peas and simmer for 5 more minutes.
3. Use a stick blender to blend until smooth, then stir in the remaining stock and most of the cream.
4. Place in the fridge to chill. 
5. Serve with a swirl of cream.

Summer corn soup 

Serves 4 // Cooking Time 20 minutes

Ingredients 

4 mielies
2 yellow peppers
Olive oil, to fry
1 onion, peeled and sliced
2 cloves garlic, peeled and crushed
Zest and juice of 1 orange
Salt and pepper
80g cherry tomatoes, chopped
2 green chillies, thinly sliced 

Method 

1. Blanch mielies in salted boiling water for 7 minutes. Remove and set aside to cool.
2. Over an open flame or in the oven, blister the skin of the yellow peppers all over until it starts to blacken. 
3. Place in a bowl, cover with clingfilm and allow to steam.
4. Meanwhile, heat a little olive oil and fry the onion and garlic for 5 minutes, or until translucent.
5. Remove the pepper skins (they should peel off easily after being steamed) and seeds and slice mielie kernels off the cobs.
6. Place pepper flesh, corn kernels, fried onions, and orange zest and juice in a food processor. Blend until smooth. Season then place in the fridge to chill.
7. Serve chilled, garnished with tomatoes and chillies. 

Beetroot and sweet-potato soup  

Serves 4 // Cooking Time 40 minutes

Ingredients 

3 sweet potatoes, peeled and chopped
1 onion, peeled and chopped
3 cloves garlic, peeled
2 Tbsp olive oil
Salt and pepper
400g sliced pickled beetroot
1 cup milk
1 cup water
1 cup cream 

Method 

1. Preheat oven to 200°C.
2. Toss the sweet potatoes, onion and garlic with the oil and seasoning. Roast for 30 minutes, or until soft.
3. Place the roast vegetables, beetroot, milk, water and half the cream in a blender and blend until smooth. Season to taste.
4. Whip the remaining cream and add a dollop to each bowl of soup. Top with a grind of black pepper. Alternatively, chill soup in the fridge and add cream just before serving. 

The post 4 chilled-soup recipes perfect for summer  appeared first on MyKitchen.

Try our delicious Dutch pea soup with bacon recipe also known as Erwtensoep to keep you cosy and warm this winter season!

SERVES 6 // COOK TIME 25 min

INGREDIENTS
250 g bacon, chopped
1 carrot, chopped
1 celery stalk, chopped
1 bay leaf
2 cups water
1 vegetable-stock cube
3 tbsp butter
1 tbsp vegetable oil
4 leeks, chopped
4 cups frozen peas
Handful micro herbs, to garnish

METHOD
1. Fry the bacon in a pot until crispy. Remove a few pieces to top your soup.
2. Add the carrot, celery and bay leaf. Fry for 5 minutes.
3. Add the water and stock cube and simmer for 15 minutes. Then strain the soup, reserving the liquid. Return the veggies and bacon to the pot.
4. Add the butter and oil to the pot and fry the leeks until golden. Add the peas and reserved cooking liquid and simmer for 5 minutes.
5. Puree until almost smooth and season to taste. Serve with extra crispy bacon and herbs.

Want another delicious soup to keep you warm this winter? then try our sweet potato soup with crispy kidney beans recipe.

The post Pea soup appeared first on MyKitchen.

Enjoying a healthier, meat-free alternative is way easier and when it’s as delicious, bright and creamy as these spinach wraps with pea falafel and avo mousse.

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the pea falafel
2 cups peas, steamed
1 cup pearl barley, cooked
¼ cup cake flour
2 tbsp chopped parsley
1 tsp cumin
½ onion, peeled and chopped
Vegetable oil, to fry
Lemon wedges, to serve
For the avo mousse
1 avocado
¼ cup cream
For the spinach wraps
3 cups cake flour
1½ tsp baking powder
1 tsp salt
¼ cup vegetable oil
100 g spinach
¾ cup milk, warmed

METHOD
For the pea falafel
1. Pulse all the ingredients until combined, but still with a slightly coarse texture. It should hold together when compressed into a ball. Form into balls.
2. Heat the oil and shallow-fry the balls until golden brown.
For the avo mousse
1. Blits together the avocado and cream until smooth and creamy.
For the spinach wraps
1. Mix the flour, baking powder and salt. Add the vegetable oil and mix into a crumbly dough.
2. Blend spinach and milk on high until smooth.
3. Stir the spinach mixture into the dough. If the mixture is too dry, add some water.
4. Knead for 5 minutes, until smooth. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
5. Flour a rolling pin and a work surface. Divide dough into 8 golfball- sized balls. Roll out each into a thin circle of about 15 cm.
6. Heat a pan over medium heat. Dry-fry wraps for 1 minute a side.
7. Serve with the pea falafel and avo mousse.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Get creative with all the colour veg have to offer and try these meat-free beetroot crêpes with salad lyonnaise.

The post Spinach wraps with pea falafel and avo mousse appeared first on MyKitchen.

When it comes to convenience, budget and nutrition, frozen veg are a winner! Try out this yummy pea and spinach omelette to see what we mean.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
For the pea sauce
¾ cup frozen peas, blanched
½ cup basil
1 garlic clove
½ wheel feta
1 tbsp lemon juice
¼ cup olive oil
For the spinach omelette
1 onion, finely chopped
10 eggs
¼ cup milk
1¼ cups grated Cheddar
1 cup frozen peas, blanched
1½ cups baby spinach
1 tbsp chopped chives
½ wheel feta, crumbled

METHOD
For the pea sauce
1. Place all the ingredients in a food processor and blend until smooth.
2. Season to taste and set aside.
For the spinach omelette
1. Fry the onion in a bit of oil for 5 minutes, until soft and translucent. Remove from the pan and set aside.
2. Whisk eggs and milk.
3. Heat some more oil in a pan over medium heat and pour in ¼ of the egg mixture. Swirl so it forms an even layer.
4. Cook for 1–2 minutes, until the middle starts to set. Spoon on some pea sauce. Sprinkle onion, ¼ cup of the Cheddar,  peas, spinach, chives and feta on one half of the omelette. Flip the other side over the fillings and cook until the cheese melts. Slip on to a plate.
5. Repeat with the remaining egg mixture and fillings. Serve with pea sauce.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

There are so many healthy and yummy meals you can put together with frozen veg, like this rice, fish and bean salad.

The post Pea and spinach omelette with creamy pea sauce appeared first on MyKitchen.

Leftover chicken from the braai over the weekend? Use it to whip up this spicy chicken with pea patties for your weekday lunch or dinner!

SERVES 4 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the spicy chicken
2 tbsp sweet chilli sauce
2 tsp hot sauce
2 tsp brown sugar
¼ cup vinegar
2 tbsp soy sauce
1 tbsp tomato sauce
Leftover chicken, shredded
For the pea patties
2 cups peas and potatoes, mashed
¾ cup flour
2 eggs
½ cup grated Cheddar

METHOD
For the spicy chicken
1. Preheat your oven grill and grease a baking tray.
2. Combine all the ingredients, except the chicken, in a pot and simmer for 10 minutes. Add the chicken and toss through.
3. Transfer to baking tray and grill for 10–15 min, until crispy and sticky, tossing every 5 minutes.
For the pea patties
1. Mix the peas and potatoes, flour, eggs and Cheddar together. Chill for 10 minutes. Shape into 12 patties.
2. Heat some oil in a pan over medium-high. Fry the patties for 3 minutes on each side, until golden brown. Drain on a kitchen towel.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

This recipe goes hand in hand with our roast chicken with pea and mint roast potatoes.

The post Use your leftover meat for this spicy chicken with pea patties appeared first on MyKitchen.

Is there anything more exciting than leftovers the next day? How about a big roast chicken with pea and mint roast potatoes for dinner and lunch!

SERVES 4 // COOKING TIME 2 hours 45 min

INGREDIENTS
2 chickens
2 tbsp olive oil
2 cups plain yoghurt
4 garlic cloves, minced
2 tsp cayenne pepper
1 tsp chilli flakes
Zest and juice of 1 lemon
2 kg potatoes, peeled, quartered and parboiled
2 cups frozen peas, cooked
4 tbsp chopped mint

METHOD
1. Season the chicken with salt and pepper.
2. Combine oil, yoghurt, garlic, cayenne pepper, chilli flakes and lemon zest and juice. Massage into the chicken. Marinate in the fridge for 1–4 hours.
3. Preheat oven to 200ºC.
4. Heat 5 tbsp oil in a roasting tray in the oven. Arrange the potatoes in the tray, season and roast for 1 hour, tossing halfway, until golden.
5. Remove the chicken from the marinade and place on a lined roasting tray. Roast (at the same time as the potatoes) for 1 hour to 1 hour 15 minutes. Turn on the grill for the last 10 minutes.
6. Toss the peas and mint with the potatoes and serve alongside the roast chicken.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto // HMimages.co.za

Do you know what else works as delicious leftovers? Paneer pockets!

The post Roast chicken with pea and mint roast potatoes appeared first on MyKitchen.