LEKKERBEK GROENTESOP
Resep: Leone Barnard du Toit
FOOD LOVERS RECIPES
1 kg bees skenkels
6 liter water
3 wortels, geskil en gerasper
3 aartappels, geskil en gerasper
1 groot ui, fyn gekap
1 pakkie Minestrone soppoeier
½ koppie hawermout, opsioneel
2 koppies macaroni stukkies
sout en peper na smaak
¼ eetlepel kerriepoeier
1 blik tamatiepuree (410 g)
30 ml pietersielie, opsioneel

Plaas die vleis en water in ‘n groot genoeg pot en kook totdat die vleis sag is.
Voeg die wortels, aartappels en ui by en kook verder tot sag.
Skep die vetlagie wat bo-op vorm af, indien verkies.
Voeg die macaroni en soppoeier by en kook vir 25 min.
Geur met sout, peper.
Voeg die kerriepoeier en tamatiepuree by en kook vir 10 min.
Nota:
Ek voeg al die geurmiddels saam met die soppoeier en macaroni by die sop. Ek het die hawermout en pietersielie uitgelaat en opgesnyde spek by die sop gevoeg.

CREAM OF ANYTHING SOUP
Recipe posted by Petro Borchard
Photo:  Petro Borchard
FOOD LOVERS RECIPES
2 cups dry milk powder NOT Cremora or the likes
¾ cup cornstarch
¼ cup granulated chicken bouillon
1 teaspoon onion powder
½ teaspoon dry thyme
½ teaspoon dry basil
¼ teaspoon pepper

Whisk until well mixed. Store in airtight container.
To use:
Add ⅓ cup mixture to 1 ¼ cups water, whisk together and cook until thickened.
This equals 1 can of cream soup.
Add dehydrated veg of choice.
(Voeg ekstra gedroogde uie poeier by vir uie sop.)

CREAM OF CELERY SOUP
Recipe:  Annelie Imbrailo
Photo:  Rina Kleinhans
FOOD LOVERS RECIPES
“Ek het ongelukkig nie ‘n foto geneem nie, maar hierdie sop het ek oor en oor gebruik in die jare toe ons spyseniering gedoen het. Dit was altyd ‘n groot gunsteling.”
1 bunch of celery, washed and chopped
2 medium potatoes, diced
2 medium to large carrots, diced
2 cloves of garlic, crushed
butter, for frying
1 packet thick vegetable soup powder
900 ml water
250 ml fresh cream
Sauté the vegetables for about 5 – 7 minutes in butter (it adds to the flavour).
Mix vegetable soup powder with the water and add to vegetables.
Cook whilst stirring until vegetables are soft.
Add 250 ml of fresh cream and slowly simmer until flavours have blended.
Try and make it a few hours before serving as the flavours get a chance to develop.
Keep it chunky.

CARLOS’S BUTTERNUT SOUP
Recipe: Carlos Pita
FOOD LOVERS RECIPES
3 large butternuts, chopped
1 large onion. chopped
2 medium carrots, chopped
I garlic clove
2 large potatoes, chopped
1 tablespoon rahja medium curry powder
salt and pepper to taste

Put in a pot and cover with water just to cover the veggies.
Boil till soft and use a electric stick blender and blend till smooth.
Then add 250 ml fresh cream.

ELAINE’S MOM’S BUTTERNUT SOUP
Recipe: Susan Bekker
Photo: Elaine Steyn
FOOD LOVERS RECIPES
45 g margarine or butter
2 medium onions, roughly chopped
1 medium butternut, diced in 1 cm cubes
5 ml curry powder
pinch of nutmeg
1 apple (granny smith), peeled and diced
10 ml flour
1 orange juice and rind
500 ml chicken stock
500 ml hot milk
salt and pepper to taste

Melt margarine in a deep pot. Add chopped onions, butternut and apple . Stir to coat in margarine. Cover and cook on a low heat for 10 mins. This slow cooking brings out the flavors. Check the progress occasionally to ensure the mixture does not burn.
Stir in the curry powder, nutmeg and flour. Add the orange rind and cook for 2 minutes to develop the spices. Pour in chicken stock and hot milk and bring to the boil, stirring. Adjust the heat to simmer, cover partially to prevent too much evaporation and cook for another 20 minutes.
Mash or puree mixture in a food processor, add the orange juice and reheat to boiling point, but do not boil as this will reduce the fresh impact of the orange juice. Taste and season if necessary.
Serve and enjoy.

HEERLIKE TAMATIESOP
Resep en foto:  Francis Schoeman
FOOD LOVERS RECIPES
3 preie, in skyfies gesny
1 teelepel vars knoffel, fyn gekap
5 ml droë gemengde kruie
200 g spek, in blokkies gesny (kyk vir spek met ‘n bietjie vet aan)
410 g (1 blik) gekapte tamaties
410 g (1 blik tamatiepuree)
4 teelepels Ina Paarman’s hoender aftrekselpoeier, gemeng met 4 koppies kookwater
heelwat witpeper of na smaak
sout na smaak
bietjie olie

Verhit olie en sorteer preie, knoffel en gemengde kruie tot preie sag is.
Voeg spek by en sorteer tot gaar.
Voeg nou tamaties, puree en hoenderaftreksel en sout en peper by en prut vir 45 min oor matige hitte.
Geniet warm.
Maak 6 sulke sopkomme vol sop.
Heerlik dik.
Nota:  Ek voeg meestal nog ‘n ekstra prei by.

QUICK AND EASY MUSHROOM SOUP
Recipe posted by Gordon Hodge
Photo: Gordon Hodge
FOOD LOVERS RECIPES
50 g butter
self raising flour, enough to make a very lumpy mixture
500 ml milk or cream, if you want it rich
additional milk, cream or water as required
3 ml garlic, finely chopped
5 ml salt
3 ml white pepper
250 g mushrooms, chopped or more as you require
1 cup grated cheddar cheese

In a pan place chopped mushrooms in oil and saute.
Add water once soft and allow to simmer for 3 minutes. Do not allow water to evaporate.
In a separate pot melt butter and then add flour and mix with a wooden spoon.
Once all lumpy add milk (or cream if using).
Whisk well until all lumps are gone and allow to thicken. If too thick add water or milk or cream until it is the constituency you want.
Add garlic, salt and pepper. Taste and add additional if required.
Add cheese and whisk until all cheese has melted.
Add mushrooms and water from the mushroom pan.
Stir with wooden spoon.
You can add cooked chicken at this stage as well or crisp bacon or biltong.
Serve with a nice warm roll or garlic bread or croutons.

KLAAS SE GROENSOP (ERTJIESOP)
Foto en resep:  Klaas Prinsloo
FOOD LOVERS RECIPES
Porsies:  6
1 kg bevrore ertjies
½ koolkop
lekker groot broccoli in twee gedeel en klein stingels gesny (goeie maatstaf is as jou koolkop en jou broccoli ewe groot is)
1 pakkie blokkies spek
1 lekker groot ui

Braai spek en ui in groot platboom pot (Ek gebruik ‘n yster pot), skep uit en hou eenkant sodra uie gesoteer het en spek mooi gaar is.
Kook ertjies, kool (gekap in repe) en een helfte van broccoli saam tot sag. Versap deeglik.
Voeg jou spek en uie by en kook stadig.
Sny 2de helfte van broccoli in klein boompies en roer by.
Skep op sodra heel boompies gaar is.
Garneer met vars gemaalde swart peper en Feta kaas.

SPINACH SOUP WITH MILK
Recipe: Lucille Bensch
FOOD LOVERS RECIPES
50 g butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 medium potato, peeled and chopped into chunks
450 ml chicken or vegetable stock
600 ml milk
450 g fresh spinach, washed if necessary and roughly chopped
finely grated zest of half a lemon
freshly grated nutmeg, to taste
3 tablespoons double cream, to serve

Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5 – 6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth – you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won’t be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream.