Sisonke soup!

2010-06-12 11:44

RED: Spicy tomato soup


1 large onion, diced
2 stalks of celery, diced
2 large cloves of garlic, minced
1 tablespoon of coriander seeds
1 tablespoon of cumin seeds
2 large red chillies, deseeded, minced
2 large handfuls of chopped coriander
3 tins or 1kg fresh, chopped tomatoes
1 tin tomato paste
Olive oil for cooking


Sweat the onions, garlic, coriander seeds, cumin seeds and chilli for a few minutes until the onion is glassy. Add the tomatoes, tomato paste and fresh ­coriander. Season with salt and white pepper. Also, add a teaspoon or so of brown sugar, about a litre of water and bring to the boil. Put the lid on, reduce to a simmer and leave for a couple of hours. Whizz with a hand-held blender for a smoother texture. Garnish with fresh ­coriander, a swirl of fresh cream and, if you can stand the heat, a sliced chilli.

GREEN: Pea and ham soup


2 large onions, diced
A knob of butter
Olive oil
1 smoked ham hock
1kg split green peas
Black pepper


Fry the onions in the butter and olive oil for a few minutes, add the hock and brown. Put in the peas, cover with plenty of water. Season with black pepper and salt but be circumspect because of the ham’s saltiness. Bring to the boil then put the lid on and reduce to a simmer for a couple of hours but stir ­occasionally. When the peas break down completely, remove the hock, debone the meat and return to the soup. Serve with a generous grind of black pepper.

WHITE: Cream of cauliflower


1 large onion, diced
2 stalks of celery, diced
2 leeks, diced
2 cloves of garlic, minced
A good grate of fresh nutmeg
A knob of butter
1 tablespoon cumin seeds
4 heads of cauliflower, into florets
1.5 litres of chicken or vegetable stock
A generous pinch of white pepper
A tub of single cream


Fry the onion, celery, leeks, garlic and cumin seeds in the butter for a few ­minutes then add the cauliflower, nutmeg and white pepper. Add the stock and bring to the boil. Reduce heat and ­simmer until the cauliflower disintegrates then stir in the cream until hot. Whizz with a blender.
(For blue soup, tie blue string around the leek and celery, remove after cooking and whizz.)

YELLOW: Sweet corn chowder from ­Nigella Express


1kg frozen sweet corn, defrosted
3 spring onions, debearded and halved
1 clove of garlic, peeled
35g semolina
1.5 litres of hot vegetable stock
2 red chillies, deseeded and chopped


Drain the sweet corn and blitz in a food processor with the spring onions, garlic, chilli and semolina. Tip the ­mixture into a large saucepan, add the hot ­vegetable stock and bring to the boil. Simmer with the lid on for about 10 minutes. Serve with grated cheese.

BLACK: Black mushroom and chicken


1 large onion, diced
2 stalks of celery, diced
2 leeks, diced
2 cloves of garlic, minced
A knob of butter
8 pieces of chicken: 4 legs, 4 thighs
A handful of fresh thyme
A handful of fresh flat-leaf parsley
1kg black mushrooms, diced
1.5 litres of water

Black pepper and salt for seasoning


Fry the onions, celery, leek and garlic in the butter until brown then add the chicken and brown. Add the ­mushrooms and herbs. Season and cover with water and bring to the boil. Simmer covered for at least 3 hours then allow to cool and skim off any remaining fat. Remove the chicken pieces and herb twigs. Take the meat off the bones and return to the soup in small pieces. You can whizz this in a blender and add some cream but it will lose its colour. Serve with a swirl of fresh cream and some parsley.

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