Orange soup - Bring to boil1l water + 2c fresh, diced carrots. Add juice of 6 oranges + pinch salt, 3t caraway seed, 1/2t cinnamon, 2t honey, 1/4c apricot jam, squirt of lemon to prevent oxidation, 2 apples, diced. When apples and carrots are cooked through blend to smooth with stick blender. Add 1c cream + 1t caraway seed. Serve at room tem with mini-croissants for ladies lunch

Orange soup - Bring to boil1l water + 2c fresh, diced carrots. Add juice of 6 oranges + pinch salt, 3t caraway seed, 1/2t cinnamon, 2t honey, 1/4c apricot jam, squirt of lemon to prevent oxidation, 2 apples, diced. When apples and carrots are cooked through blend to smooth with stick blender. Add 1c cream + 1t caraway seed. Serve at room tem with mini-croissants for ladies lunch

Beet Chocolate Soup Micro 6 beets in 2c boiling water. Peel. Add 2T cacao, 2t burnt paprika, 1/2t cumin, 1/2 t coriander, 2T olive oil. Blend until pureed. Stir in 2c coconut milk. Add 1t lime juice - twangy aftertaste. Cut 2 lemon leaves in thin strips, cross-grain. Add half to soup, keep rest for garnish. To serve: heat in micro to boiling hot; dish into soup bowl, add scoop of greek joghurt, Garnish with lemon leave strips. Serve with biltong, droewors, Replace lemon juice leaves with…

Beet Chocolate Soup Micro 6 beets in 2c boiling water. Peel. Add 2T cacao, 2t burnt paprika, 1/2t cumin, 1/2 t coriander, 2T olive oil. Blend until pureed. Stir in 2c coconut milk. Add 1t lime juice - twangy aftertaste. Cut 2 lemon leaves in thin strips, cross-grain. Add half to soup, keep rest for garnish. To serve: heat in micro to boiling hot; dish into soup bowl, add scoop of greek joghurt, Garnish with lemon leave strips. Serve with biltong, droewors, Replace lemon juice leaves with…

Chilled Fresh Pea Soup: Saute 2 Shallots - Chopped  in 1T Olive Oil. Add 2,5c stock, Bring to a boil, reduce to simmer, add 2c peas and continue to simmer about 2 minutes. Puree until smooth. 6.Salt and Pepper to taste. Refrigerate.  SERVE WITH DRIZZLE:  9.Mix 1/3c plain yogurt +1T lemon, put in small squirt bottle, refrigerate. Serve per person 1/2c soup in pretty container; drizzle each  with Lemon Yogurt, Garnish with a few Fresh Peas and Garlic Blossom.

Chilled Fresh Pea Soup

Chilled Fresh Pea Soup: Saute 2 Shallots - Chopped in 1T Olive Oil. Add 2,5c stock, Bring to a boil, reduce to simmer, add 2c peas and continue to simmer about 2 minutes. Puree until smooth. 6.Salt and Pepper to taste. Refrigerate. SERVE WITH DRIZZLE: 9.Mix 1/3c plain yogurt +1T lemon, put in small squirt bottle, refrigerate. Serve per person 1/2c soup in pretty container; drizzle each with Lemon Yogurt, Garnish with a few Fresh Peas and Garlic Blossom.

Greenpepper and fish soup. Chop up 2-4 greenpeppers (reserve a thin slice per guest), 2c broccoli florets, 1/2c celery, 1 potato, 1 onion into 2l water. Add salt, cumin, 1t lemon juice, 1t origanum. Bring to boil. When boiling put a stock fish fillet on top, cook 20 min till done. Blend to smooth. Cut lemon in half and drop whole half into soup. Chop baby marrow into thin slices. Add. Cook 3min. Serve up. Garnish with crumbed feta and a slice of fresh green pepper.

Greenpepper and fish soup. Chop up 2-4 greenpeppers (reserve a thin slice per guest), 2c broccoli florets, 1/2c celery, 1 potato, 1 onion into 2l water. Add salt, cumin, 1t lemon juice, 1t origanum. Bring to boil. When boiling put a stock fish fillet on top, cook 20 min till done. Blend to smooth. Cut lemon in half and drop whole half into soup. Chop baby marrow into thin slices. Add. Cook 3min. Serve up. Garnish with crumbed feta and a slice of fresh green pepper.

Moroccan Butternut Soup - What do you need?   2 tbsp olive oil  1 leek, (white part) sliced  3 cloves of garlic, chopped  1 red chilli, finely chopped  1 cinnamon stick  3cm piece ginger, peeled and sliced  1 1/2 tsp cumin  2 carrots, peeled chopped  1.5kg butternut cut into 3cm pieces  75 g red or yellow lentils  1.5 l of chicken or vegetable stock  Juice of 1/2 lemon  Cilantro or coriander   pepper and salt

Moroccan Butternut Soup - What do you need? 2 tbsp olive oil 1 leek, (white part) sliced 3 cloves of garlic, chopped 1 red chilli, finely chopped 1 cinnamon stick 3cm piece ginger, peeled and sliced 1 1/2 tsp cumin 2 carrots, peeled chopped 1.5kg butternut cut into 3cm pieces 75 g red or yellow lentils 1.5 l of chicken or vegetable stock Juice of 1/2 lemon Cilantro or coriander pepper and salt

Butternut soup with cinnamon and coconut sprinkle  80ml butter • 2 onions, chopped • 1kg butternut, cubed • 1 large Granny Smith apple, peeled and diced • 2 sticks cinnamon • 2 star anise • 1 stick of lemon grass, bruised • 1-2 dried chillies (optional) • 850ml chicken or vegetable stock • 125ml coconut milk, or dairy cream  Cinnamon and coconut sprinkle • 50ml flaked coconut • 30ml chopped cashew nuts • 3ml ground cinnamon • pinch of dried crushed chillies

Butternut soup with cinnamon and coconut sprinkle 80ml butter • 2 onions, chopped • 1kg butternut, cubed • 1 large Granny Smith apple, peeled and diced • 2 sticks cinnamon • 2 star anise • 1 stick of lemon grass, bruised • 1-2 dried chillies (optional) • 850ml chicken or vegetable stock • 125ml coconut milk, or dairy cream Cinnamon and coconut sprinkle • 50ml flaked coconut • 30ml chopped cashew nuts • 3ml ground cinnamon • pinch of dried crushed chillies

Cinnamon Apple Butternut Soup Grate •6 (cored) apples•2 carrots•1/2 onion. Stirfry this, together with 2 cubed butternuts. add 4c chicken stock plus spicesfollowing spices: •2 teaspoons cumin •2 teaspoons curry •1 teaspoon cinnamon  •1 teaspoon turmeric •1 teaspoon cardamom •1 teaspoon salt •1/2 teaspoon cloves

Cinnamon Apple Butternut Soup Grate •6 (cored) apples•2 carrots•1/2 onion. Stirfry this, together with 2 cubed butternuts. add 4c chicken stock plus spicesfollowing spices: •2 teaspoons cumin •2 teaspoons curry •1 teaspoon cinnamon •1 teaspoon turmeric •1 teaspoon cardamom •1 teaspoon salt •1/2 teaspoon cloves

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