Celebrate all things local with this curried mince soup! Served with mini vetkoek croutons and basil crisps, it’s the ultimate winter warmer.

SERVES 6 // COOKING TIME 1 hour 50 min

INGREDIENTS
For the curried mince soup
6 tbsp olive oil
2 medium brinjals, cubed
500 g beef mince
2 onions, peeled and finely chopped
2 cloves garlic, peeled and crushed
10 g coriander, chopped
2 tsp curry powder
1 tsp cayenne pepper
1 tsp turmeric
2 L beef stock
Salt and black pepper
Full-cream yoghurt, to serve
For the croutons
½ cup lukewarm water
2 tbsp sugar
1 tbsp yeast
850 g cake flour
2 tsp salt
Vegetable oil, to deep-fry
For the crisps
Vegetable oil, to deep-fry
15 g basil

METHOD
For the curried mince soup
1. Heat 2 tbsp oil in a large pot and fry the brinjals until browned. Remove from the pot.
2. In the same pot, heat 2 tbsp oil and fry the mince until browned. Remove from the pot.
3. Heat the remaining 2 tbsp oil and fry the onions and garlic for 5 minutes.
4. Return the mince to the pot, along with coriander, curry powder, cayenne pepper and turmeric. Fry for 5 minutes.
5. Add the stock and brinjals. Simmer for 20 minutes. Season.
6. Top with a dollop of yoghurt and a sprinkle of coriander. Serve with mini vetkoek croutons and basil crisps.
For the croutons
1. Mix the water, sugar and yeast. Leave until foamy, about 10 minutes.
2. Sift together the flour and salt. Add the yeast mixture and knead until the dough is smooth and elastic, adding a little water if required.
3. Place the dough in an oiled bowl and cover with a cloth. Leave to rise until doubled in size, about 1 hour.
4. Divide the dough into 24 balls.
5. Heat the oil in a pot and fry the balls until golden brown all over.
For the crisps
1. Heat the oil in a pot.
2. Fry the basil for 20 seconds, then remove and drain on paper towel to crisp up.

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

The post Curried mince soup with mini vetkoek croutons and basil crisps appeared first on MyKitchen.

There’s nothing better than heating up a hot dish to keep you warm and full in winter. But that doesn’t mean it’s time to skip out on healthy meals. To get the best of both, we’re sharing this delicious and colourful roast vegetable salad to warm up your winter!

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
500 g beetroots, quartered
500 g baby rainbow carrots, halved
2 tbsp olive oil, plus extra to serve
Salt and pepper
50 g pumpkin seeds
100 g baby spinach
100 g ricotta
Balsamic vinegar, to serve

METHOD
1. Preheat oven to 180°C.
2. Place beetroots and carrots on a baking tray. Drizzle with 2 tbsp oil and sprinkle with salt and pepper, then toss to ensure the vegetables are fully coated.
3. Roast the veggies for 20 minutes, until tender and golden.
4. Scatter with pumpkin seeds and roast for a further 5 minutes.
5. To serve, arrange roast veggies on a platter with baby spinach and ricotta. Season with more salt and pepper. Dress the salad with olive oil and balsamic vinegar to taste.

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

The post Colourful roast vegetable salad to warm up your winter appeared first on MyKitchen.