This is your favourite soup

28 March 2014

We asked our SuperMoms on Facebook what their favourite type of soup is and most of you enjoy butternut. So here two scrumptiously creamy recipes for beetroot and butternut soup that you and your kids will love. You can even have them help you mix the two in one bowl and wow the whole family with this delicious and healthy double whammy. And the vegetable chips on the side will have them coming back for more.

Serves 4 to 6

Preparation time: 30 min

Cooking time: 40 min

You’ll need:

Butternut soup

  • 15 ml (1 T) olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 2 cm fresh ginger, grated
  • 1 green chilli, seeded and chopped
  • 1 kg butternut, diced
  • 1 can (400 g) coconut milk
  • 500 ml (2 c) chicken stock
  • 15 ml (1 T) cornflour
  • handful of fresh coriander
  • salt and freshly ground black pepper

Beetroot and buttermilk soup

  • olive oil
  • 1 onion, chopped
  • 15 ml (1 T) balsamic vinegar
  • 500 g beetroot, roasted until soft and skinned
  • 500 ml (2 c) buttermilk
  • 15 ml (1 T) cornflour
  • 250 ml (1 c) vegetable stock
  • 250 ml (1 c) orange juice
  • salt and freshly ground pepper

Vegetable chips

  • oil for deep-frying
  • beetroot, cut into thin strips with a vegetable peeler
  • butternut, cut into thin strips with a vegetable peeler

Do this: 

Butternut soup 

Heat the oil and fry the onions, garlic, ginger and chilli until fragrant. Stir in the butternut, coconut milk and stock and bring to the boil. Simmer until the butternut is soft. Mix the cornflour with a little water and add to the soup to thicken it. Bring to the boil. Stir in the coriander. Blitz the soup with a stick blender or in a food processor until smooth. Season with salt and pepper.

Beetroot soup

Heat a little oil and fry the onion until soft. Add the vinegar and beetroot and stir-fry. Mix the buttermilk, cornflour stock and orange juice, add to the beetroot mixture and bring to the boil. Blitz the soup with a stick blender or in a food processor until smooth. Season with salt and pepper.

Vegetable chips 

Heat the oil. Deep-fry the vegetables until crisp. Remove with a slotted spoon and drain on kitchen paper.

To serve

Pour each soup into a measuring jug, then pour them simultaneously into cups or bowls, taking care they don’t blend. Swirl the soups gently with the back of a spoon. Serve with the vegetable chips.

- Carmen Niehaus

Pictures: David Briers

Styling: Jacques Erasmus

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