Is it even winter if you haven’t prepared a big batch of pea soup? Get our green veg take on this special dish with a pea, broccoli and baby marrow soup – served with brown rice and almonds for extra bulk!

SERVES 4 // COOKING TIME 1 hour 5 min

INGREDIENTS
For the baby marrow soup
1 onion, sliced
2 leeks, sliced
2 garlic cloves, finely chopped
1.25 L water
3 tbsp vegetable stock powder
1 broccoli, chopped
4 baby marrows, chopped
2 cups peas
Zest and juice of ½ lemon
For the topping
1 tbsp butter
½ cup cooked brown rice
½ cup sour cream
½ cup pea shoots
2 radishes, thinly sliced
1 tbsp sesame seeds
¼ cup toasted almonds
Puff pastry discs (optional)

METHOD
For the baby marrow soup
1. Heat some oil in a pot. Fry the onion and leeks for 5 minutes, until soft and translucent. Add the garlic and fry for 2 minutes.
2. Add the water and stock, then bring to the boil. Add the broccoli and baby marrow. Simmer for 10 minutes, until just tender.
3. Add the peas and lemon zest and juice, and heat through.
4. Cool slightly and blend in a food processor until smooth. Season to taste.
For the topping
1. Melt the butter in a non-stick pan over medium heat. Add the rice and increase the heat to medium-high.
2. Pop the lid on and cook For 10−12 minutes, shaking occasionally, until the rice is crispy.
3. Ladle the soup into bowls and add a dash of sour cream. Top with crispy rice, pea shoots, radishes, sesame seeds, almonds and pastry discs.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co,za

We love a good veggie soup, but there’s no denying that there’s just as much flavour in a heart meat soup. Try this Marmite and oxtail soup with shoestring onions and rosemary breadsticks next.

The post COOK THE COVER: Pea, broccoli and baby marrow soup appeared first on MyKitchen.

We turned this classic chicken minestrone soup into a full nutritious meal with a helping of toasted pearl barley. Enjoy this winter favourite!

SERVES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
⅓ cup pearl barley
1 tbsp oil
1 onion, chopped
2 garlic cloves, grated
2 celery stalks, chopped
3 carrots, chopped
1 tsp apple-cider vinegar
4 cups chicken stock
2 cups water
1 tin chopped tomatoes
1 bay leaf
1 rosemary sprig
2 tsp dried mixed herbs
2 chicken breasts
2 baby marrows, ribboned
½ tin cannellini beans, drained and rinsed
1 cup spinach, torn
¼ cup Parmesan, shaved, to serve

METHOD
1. Heat a pan over medium heat and dry fry the pearl barley, stirring constantly, until golden brown, about 5 minutes.
2. Set aside most of it to add to the soup. Keep 1 tbsp to sprinkle over when serving.
3. In a large pot, heat oil over medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic, celery and carrots and fry for another 5 minutes.
4. Add the vinegar and stir for 1 minute.
5. Pour in chicken stock, water and tomatoes and add the bay leaf, rosemary and herbs. Bring to the boil, then add the barley (see right) and chicken.
6. Reduce heat and simmer, covered, for 30 minutes. Remove the chicken from the pot and shred with a fork. Return chicken to the pot, add the baby marrows and simmer for a further 5 minutes.
7. Stir in the beans and spinach, and heat through. Remove from heat and season to taste.
8. Divide soup between bowls and top with Parmesan shavings and toasted pearl barley.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Do you know what else is a delicious pairing with chicken minestrone soup? Our gluten-free sprout bread.

The post Chicken minestrone soup with toasted pearl barley appeared first on MyKitchen.

Soup season is well underway, which means it’s time to pull out your pantry staples and whip up this piping hot sweet potato soup with crispy kidney beans.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
500 g purple-skin sweet potatoes
2 tbsp olive oil
Salt and black pepper
1 tsp dried thyme
1 large red onion, chopped
2 garlic cloves, crushed
3 cups vegetable stock
½ cup kidney beans
¼ tsp cumin
¼ tsp paprika
Fresh thyme, to garnish

METHOD
1. Preheat oven to 180°C.
2. Wash the sweet potatoes, then use a vegetable peeler to peel long strips of skin. Place the skins on a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Bake them for 20–30 minutes, until crispy.
3. Chop sweet potatoes into chunks and coat with olive oil, salt, pepper and thyme. Place on a baking tray and roast for 30 minutes, until soft, turning them halfway through.
4. Heat a little oil in a pan and fry the onion until translucent. Add the garlic, then remove from the heat.
5. In a large pot, heat the vegetable stock until simmering, then add the sweet potatoes, onions, garlic, salt and pepper. Cook for 20 minutes, until the sweet potatoes are tender. Purée the soup with a stick blender.
6. Heat 1 tablespoon olive oil in a pan over high heat. Add the kidney beans and sprinkle with cumin and paprika. Fry until crispy.
7. Serve the sweet potato soup with crispy beans and sweet-potato skins, garnished with fresh thyme.

Recipes & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Sweet potato is one of those veggies you can add to almost anything, and it’s this versatility that makes it a favourite! Try our BBQ butter bean and sweet potato pot next.

The post Sweet potato soup with crispy kidney beans appeared first on MyKitchen.

Yoghurt soup is a popular comfort food in Turkey, and is also commonly taken to someone who’s ill. Garnish this treat with crunchy lentils for the perfect winter warmer.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the chilli dressing
¼ cup olive oil
2 cloves garlic, peeled
2 tsp chilli flakes
For the soup
1¼ L vegetable stock
1 cup brown rice
1 L full-cream yoghurt
1 egg
1 tbsp cornflour
1 tbsp dried mint
1 tsp salt and pinch pepper
2 cups cooked brown lentils (1 cup dried)
Handful baby spinach

METHOD
1. For the dressing, heat oil in a pot. Add the garlic and chilli flakes, then set aside to cool.
2. Bring the stock and rice to a simmer in a large pot. Simmer for 20 minutes.
3. Whisk together yoghurt, egg and cornflour until smooth.
4. To stop the yoghurt mixture curdling, add 1 large spoonful of hot stock. Then add the whole mixture to the stock pot. Season with mint, salt and pepper.
5. Simmer for 10 minutes, until the rice is cooked and the soup is slightly thickened.
6. Serve with lentils, spinach, and a drizzle of the dressing.

Recipe: Amarae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Turkish yoghurt soup with crunchy lentils appeared first on MyKitchen.