There’s nothing quite as comforting as bright vegetable and chicken soup when you’re under the weather. Use any veggies of your choice for this recipe.

SERVES 4–6 // COOKING TIME 1 hour 10 min

INGREDIENTS
2 tbsp butter
1 onion, grated
2 garlic cloves, grated
6 chicken breasts, chopped into bite-sized pieces
3 carrots, diced
150 g green beans, topped, tailed and chopped
3 celery stalks, chopped
3 red peppers, chopped
4 cups chicken stock
1½ cups cream

METHOD
1. Heat the butter in a large pot over medium heat. Fry the onion until browned and fragrant. Add the garlic and cook for another minute.
2. Add the chicken and fry until it starts to brown.
3. Add the carrots, beans, celery and red pepper. Season well with salt and pepper. Sauté until the veggies are sweating.
4. Add the chicken stock and bring to a gentle simmer. Cook until the chicken is done and the veggies are tender, but not soggy.
5. Strain the chicken and veggies and set aside. Add the liquid back to the pot and simmer until reduced and thickened slightly. Add the chicken and veggies back to the pot.
6. Add the cream to the chicken and vegetable soup and heat through. Season to taste and serve.

Recipe & styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za

This home-made chicken noodle soup is another winter favourite filled with vitamins and minerals.

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Winter is made for hearty roasts and delicious soups, which is why this classic corn and mussel chowder is the perfect recipe to add into the mix.

SERVES 4–6 // COOKING TIME 1 hour  min

INGREDIENTS
1 tbsp olive oil
1 packet streaky bacon bits
1 onion, finely chopped
2 celery stalks, finely chopped
4 mielies, kernels removed
2 potatoes, peeled and chopped
1 L fish stock
1 tbsp butter
1 kg mussels, cleaned
½ cup cream

METHOD
1. Heat the oil in a pot over medium heat. Add the bacon and allow to brown. Add the onion and celery and sauté for 5 minutes.
2. Add the mielie kernels, potatoes and stock. Allow to simmer gently for 15–20 minutes, until the potatoes are soft.
3. In the meantime, melt the butter in a pan over high heat. Add the mussels and pop the lid on. Cook, checking regularly, until all the mussels have opened. Remove the meat from half the mussels, discarding their shells.
4. Transfer the soup liquid to a food processor and blend until chunky.
5. Stir through the picked mussels and the cream. Divide into serving bowls and top with the remaining mussels still in their shells.

Recipe & styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za

Fancy yourself a seafood lover? Enjoy our fresh West Coast paella recipe.

The post Classic corn and mussel chowder for winter appeared first on MyKitchen.

Maximise your veg intake with this spicy cauliflower and coconut soup with chilli oil! It’s the perfect winter warmer while the weather is still chilly.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
1 cauliflower, chopped
⅓ cup olive oil
1 onion, chopped
5 garlic cloves, crushed
3 red chillies, seeded and chopped
3 cups vegetable stock
400 ml tin coconut cream
Salt and black pepper
Toasted coconut flakes, to garnish

METHOD
1. Set aside a few cauliflower florets for garnishing.
2. Heat 2 tbsp olive oil in a large pot over medium heat. Fry the onion for 5 minutes, until translucent. Add the garlic and 1 chopped chilli, and fry for 1–2 minutes, until fragrant.
3. Add the chopped cauliflower and vegetable stock. Bring to a simmer, then reduce the heat to low, cover the pot and simmer for 20 minutes, until the cauliflower is tender.
4. Heat a drop of oil in a pan and fry the reserved cauliflower florets for a few minutes, until they are slightly charred.
5. To make the chilli oil, place the remaining olive oil and chillies in a pan over medium heat. Fry until chillies are slightly browned. Pour the oil out of the pan and allow to cool down.
6. Purée the soup with a stick blender. Add the coconut cream and season with salt and pepper.
7. Serve with charred cauliflower florets, toasted coconut flakes and a drizzle of chilli oil.

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

The post Cauliflower and coconut soup with chilli oil 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

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As the weather gets chillier, we’re retreating to the kitchen to whip up this golden sweet potato soup with sesame seed crackers that will brighten the greyest of days!

SERVES 4–6 // COOKING TIME 2 hours 30 min

INGREDIENTS
For the crackers
1 tbsp psyllium husks
200 ml lukewarm water
⅔ cup sesame seeds
2 tsp salt
1 tbsp coconut oil, melted
For the soup
500 g sweet potatoes, peeled and cubed
2 large onions, peeled and halved
Olive oil, to drizzle
½ tsp salt
Pinch pepper
1 tsp dried thyme
¼ tsp cumin seeds / ground cumin
3 cups vegetable stock
Microherbs, to garnish

METHOD
For the crackers
1. Preheat the oven to 170°C.
2. Whisk together all the ingredients in a bowl until the psyllium husks are properly incorporated into the mixture.
3. Set the mixture aside for 30 minutes to thicken.
4. Meanwhile, line a baking tray with silicone sheets or baking paper.
5. Spread out the psyllium husk mixture thinly on the tray. (Add a little more liquid if it is too thick to spread out.)
6. Bake for 40–60 minutes or until crispy.
7. Remove from the oven and set aside to cool for 10 minutes.
8. Break the sheets into crackers.
For the soup
1. Preheat the oven to 180°C.
2. Place sweet potato and onion in a bowl. Drizzle with 2 tbsp oil and season with salt, pepper, thyme and cumin.
3. Toss so that all pieces are well coated, then spread out on a baking tray.
4. Roast for 25 minutes, or until cooked through and nicely caramelised.
5. Meanwhile, heat the stock in a pot.
6. Place the roast vegetables in a blender and add the hot stock. Blend until smooth and creamy.
7. Serve garnished with microherbs and a dash of oil, with sesame seed crackers on the side.

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

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Winter is on it’s way, and that means it’s time to bring out the chicken soup! This home-made chicken noodle soup is filled with crucial vitamins and minerals to keep you feeling both healthy and satisfied.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
4 chicken breasts
1 large onion, chopped
1 leek, sliced
2 celery stalks, sliced
3 cups chicken stock
200 g baby carrots, halved
2 garlic cloves, crushed
3 bay leaves
250 g rice- or egg noodles
Handful parsley

METHOD
1. Fry chicken breasts in a little oil for 3 minutes per side. Remove from pan.
2. Add onion and sauté until soft. Add leek and celery, and sauté for another 5 minutes.
3. Add stock, carrots, garlic and bay leaves. Bring to a simmer.
4. Add chicken breasts and noodles. Cook for 10 minutes.
5. Remove chicken with a slotted spoon. Allow to cool, then shred.
6. Ladle soup into bowls. Add shredded chicken, season and top with plenty of parsley.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

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