BROCCOLI AND CAULIFLOWER SOUP WITH FRIED MOZZARELLA
(http://www.foodloversrecipes.com/)
Serves two.
Ingredients:
2 tablespoons butter
2 celery sticks, cut into chunks
handful of fresh parsley, finely chopped
2 cups good quality vegetable stock
Broccoli florets from one head of broccoli
Cauliflower florets from one head of cauliflower
1 – 2 cups olive oil for frying
salt and black pepper to season
6 – 8 sticks of mozzarella cheese
½ cup coconut flour
1 egg, whisked
1 cup grated parmesan
1 cup desiccated coconut
sour cream to serve

Method:
First off in a deep saucepan, heat the butter and saute the celery and parsley. Add the vegetable stock and the broccoli and cauliflower and boil until soft.
Transfer to a food processor and blend until smooth. Set aside.
In a small pot, heat the olive oil. Transfer each mozzarella stick into a bowl and cover with coconut flour, dip in the whisked egg and transfer to a bowl with the parmesan and desiccated coconut. Make sure the cheese is covered with crumbs.
Using a slotted spoon, fry the cheese in the hot oil until golden – remove with slotted spoon unto paper towel.

Serve soup with mozzarella sticks and sour cream.
SOURCE: Aninas Recipes

EASY CHICKEN SOUP
Easy chicken soup that toddlers/kids/adults love with this cold weather.
Add chicken soup to 1 liter water, boil, add Tortelinni (half packet for 2 toddlers who love tortellini). After 10 minutes add any other small pasta type like broken spaghetti, small tubes as on photo or rosemarino (looks like flattened rice). After 8 minutes add the chick peas and a pinch of white pepper. Add a bit of fresh parsley if you have.
Done!
When you scoop it into a bowl add some grated cheese. Preferably parmesan! But cheddar will also do.
Yummie! Serve with any type of baked bread (to dip).

NOTE:  The more pasta your add the ticker your soup is and easier to eat for toddlers. I use half packet of Tortelinni and cup of other small pasta.
Add another packet of soup and extra water if you making this for more then 2 persons

RECIPE AND PHOTO: Tamara La Marca

MINTED ONION SOUP
With the cost of ingredients sky rocketing a nourishing yet inexpensive recipe is always welcome.
4 large onions, sliced into rings or chopped however you prefer (I like to half the onion then chop into little segments)
125 ml butter
2 ml turmeric
1 ml ground cinnamon
30 ml cake flour
1,25 liters of chicken stock
15 ml sugar
80 ml of lemon juice
5 ml dried mint or 15 ml of freshly chopped mint
salt and pepper to taste
2 extra large eggs, whisked

Saute onions in the butter until soft.
dd turmeric, cinnamon and cake flour and stir-fry for another minute.
Add small quantities of the chicken stock while stirring continuously.
Season with salt and pepper, sugar, lemon juice and mint(its the mint and lemon juice that make this special).
Simmer for a few minutes.
Whisk a little of the hot soup into the eggs and return the mixture to the soup.
DO NOT bring the soup to the boil again. garnish with a little freshly chopped mint if you have.
Serve immediately with lots of hot crusty bread
Recipe: Jenny Danford

MARELI SE BOTTERSKORSIE SOP

2 butternuts
2 aartappels
2 groen appels, afgeskil en opgesny

Kook dit in so 4 blokkies hoenderaftreksel.
Kook tot sag.
Blend.
Sout en peper na smaak.
Gooi ‘n houertjie room by en dan bietjie nutmeg.

Resep:  Mareli Coetzee

TOMATO BISQUE WITH GRILLED CHEESE
Die is regtig ‘n lekker sop.
6 Portions:
1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
3 cloves garlic
750 ml chicken stock, plus more as needed
2 x 410 g All Gold chopped, peeled tomatoes
½ teaspoon paprika
3 tablespoons white rice
250 ml cream
1 or 2 teaspoons sugar, or to taste
salt and pepper to taste
cayenne to taste
basil to garnish

Put a soup pot on medium heat with the oil and sweat down the onions and celery until translucent. Add a pinch of salt.
Add the garlic for about 1 min. (do not burn the garlic)
Add the chicken stock and tomatoes.
Turn the heat up and add salt, pepper and paprika. Bring it up to a simmer and turn the heat down to maintain it. Add the rice. Simmer for 45 min and add the sugar. Taste for salt and sugar, it all depends on the tomatoes, adjust the seasoning to your taste.
Blend with a stick blender until it’s as smooth as silk and add the cream and cayenne pepper. Taste again for seasoning, add more sugar or salt if needed. Garnish with cream and chopped basil.
Serve with toasted cheese sandwich. It really goes well together.
Recipe and photo:  Hugo Taljaard

BACON EN AARTAPPEL SOP
6-8 groot aartappels geskil en in blokkies gesny
500 ml room
1-2 groot uie fyn gekap
1 eetlepel olyf olie
1 liter water
1/2 teelepel vars garlic (optioneel)
1/4 teelepel paprika
1/4 teelepel sout
1/4 teelepel swart peper
1/2 teelepel gemengde kruie of oreganum
1-2 pakke spek
Ek koop sommer die bacon bits maar enige spek kan gebruik word. Sny dit net fyn

Braai die uie, spek, garlic, sout, peper en kruie in die olie in ‘n groot pot tot goud bruin. Gooi die aartappels in en meng. Voeg die water in en kook tot die aartappels sag is en die water 2/3 verminder het. Haal van die hitte af en mash of blend als goed saam. Sit terug op lae hitte en voeg room by.
Voer ongeveer 6 – 8 mense met redelike porsies. Vat ongeveer 30 – 45 minute van begin tot einde.
Bedien warm met ‘n lekker rolletjie.
Tip: hoe kleiner jy die aartappels sny, hoe vinniger word dit sag.
Bron/foto: Cecilia Tazz Addyman

BOONTJIE EN BEESSKENKELSOP
Kook vir 7 ure:
500 g spikkelbone, week oornag
500 g samp, week oornag
10 liter water
6 stukke beesskenkel
paar stukkies spek

Voeg dan by:
2 gerasperde groot wortels
2 aartappels, gerasper
1 pakkie bruin uiesop
1 blik appelkooskonfyt (200 g)

Kook tot al die groente sag is, ongeveer 30 min. Bedien en geniet.
Alles week nou. Gaan môre die sop kook.
Wie kook saam?

Resep en foto: Fanie Smit

GEURIGE MOSSEL SOP

Die sop word met ‘n geurige visaftreksel gemaak. Hiervoor het jy visbene nodig, te kry by die visafdeling van jou supermark of by ‘n viswinkel. Hulle sal dit sommer verniet vir jou gee.
Genoeg vir 6

BESTANDELE
knypie saffraan
45 ml (3 e) avokado-olie
3 salotuie of klein pekeluitjies, fyn gekap
2 knoffelhuisies, gekneus
60 ml (¼ k) koekmeel
685 ml (2½k + ¼ k) warm
visaftreksel (gemaak
volgens die resep by “Koskas”)
125 ml (½ k) room
sout en gemaalde swartpeper
180 ml (¾ k) witwyn
2 kg mossels in die skulp
(600 g uit die skulp)
hand vol pietersielie, gekap

METODE
1 Week die saffraan in genoeg kookwater om dit net te bedek. Hou eenkant.
2 Soteer die uie en knoffel vir 5 min. in die matig verhitte olie tot deurskynend.
3 Sif die meel by en roer vir 3 min. totdat al die olie geabsorbeer is.
4 Gooi die visaftreksel geleidelik by om ’n gladde sopmengsel te vorm.
5 Voeg die saffraan en room by en geur na smaak. Sit die deksel op en prut vir 15 min.
6 Verhit solank die wyn oor hoë hitte in ’n ander middelslagkastrol. Sit die mossels in die wyn, bedek en stoom vir ± 6 min. tot al die mossels oop is. Verwyder die enkeles wat dalk toe bly.
7 Dreineer die mosselvloeistof en voeg by die sop. Laat die mossels afkoel, haal uit die
doppe en voeg by die sop. Prut vir 2 min.
8 Garneer met die pietersielie en sit voor met Franse brood.

BRON: Dea Rossouw
FOTO: flickriver

BOTTERSKORSIE SOP
4 x botterskorsies gesny in blokkies
2 x medium grootte uie gesny
2 x teelepels knoffel
1 1/2 teelepels fyn chillies
Olyf olie
1 liter hoender aftreksel
1 x blikkie klapper melk
1. Sit jou botterskorsie, uie, knoffel en chillies in n oondpan en maak nat met olyf olie. Bak vir 30-45 min
2. Waneer botterskorsie gaar is sit in voedsel verwerker of gebruik hand masher. En mash.
3. Gooi in n pot op lae hitte op die stoof, voeg hoender aftreksel en klapper melk by. Laat prut vir ten minste 15-20 min.
4. Bedien met croutons of lekker vars gebakte brood.
Resep en foto: Lizellé Coetzee

KLAPPERMELK-PATAT-EN WORTELSOP
15 ml olie
15 ml botter
1 groot ui, gekap
2 cm vars gemmer, gerasper
2,5 ml rooi kerrie pasta
4 wortels, en in stukke gesny
3 oranje patats geskil en in blokkies gesny (Borrie patats)
1 x 165 ml klappermelk
5 ml sout

Vir voorsit:
10 g koljanderblare, gekap
1 brand rissie, gekap
1 wiel fetakaas, gekrummel

Verhit olie en botter in diep kastrol. Braai ui en gemmer tot geurig, roer die kerriepasta deur. Voeg wortels en 4 koppies water by. Laat prut tot wortels amper sag is. Voeg die patat blokkies by en laat verder prut tot sag. Verwyder van hitte en pols fyn met ‘n staafmenger of in voedselverwerker. Gooi terug in kastrol en voeg klappermelk by en geur met sout. Sit voor met koljander, brandrissie en fetakaas.
Foto: Martie Fourie Moolman