warming winter bowls of goodness

Easy-to-prepare tummy-pleasing soup recipes for busy parents. Extracts taken from Meals by Christine Capendale.
By Child magazine

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Roasted cauliflower and chickpea soup
Serves 4
 
These two nutritional superstars marry well.
 
  • 1 head cauliflower, cut into small florets
  • 1 tin (400g) chickpeas, rinsed and drained
  • 30ml olive oil
  • 5ml paprika
  • 5ml chopped fresh thyme
  • salt and freshly ground black pepper to taste
  • 5ml ground cumin
  • 15ml grated ginger
  • 5ml grated fresh turmeric or 2.5ml ground turmeric
  • 150g potatoes, peeled and diced
  • 500ml vegetable or chicken stock
  • 200ml fresh cream
  • 250ml milk
  • extra thyme for garnishing
 
Preheat the oven to 200°C. Combine the cauliflower, chickpeas, half of the olive oil, paprika, thyme and seasoning in an ovenproof dish, mix well and roast for about 25 minutes. Stir once during the cooking period. Remove from the oven and keep aside – reserve about one-third of this mixture to use as garnish for the soup. Meanwhile, place the rest of the olive oil in a saucepan on medium heat and add the cumin, ginger and turmeric. Cook for 1 minute and then add the potatoes. Cook for a few minutes and then add the stock. Simmer the potatoes on low heat until they are cooked. Cool a little and then stir in the cream, milk and two-thirds of the roasted cauliflower and chickpea mixture. Blend until smooth and adjust the seasoning to taste.
 
Reheat and serve with the reserved roasted cauliflower and chickpeas and some more fresh thyme.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Haddock and bacon chowder
Serves 4
 
  • 20ml olive oil
  • 200g bacon rashers, chopped
  • 2 large leeks, thinly sliced and washed
  • 2 small potatoes, peeled and cut into 2cm cubes
  • 30ml cake flour
  • 50ml dry white wine (you can substitute the wine with more stock)
  • 400ml chicken stock
  • 250ml milk
  • 1 bay leaf
  • 250g smoked haddock fillets, skin off and cut into chunks
  • 250ml fresh cream
  • 20ml flat-leaf parsley, chopped
  • salt and freshly ground black pepper to taste
  • extra chopped fresh parsley and crispy bacon for serving
 
Heat the olive oil in a saucepan on medium heat and add the bacon. Cook until it is golden brown. Remove most of the bacon and continue frying the rest until it is crispy, then keep aside to use as a garnish. Add the leeks and potatoes and sauté for a few minutes.
 
Add the flour, stirring all the time, and gradually add the wine, stock and milk.
 
Stir until the mixture starts to thicken, then add the bay leaf and simmer on low heat for about 15 minutes. The potatoes must be tender.
 
Add the fish and bacon and simmer until the fish is cooked. Gently stir in the cream and parsley.
 
Taste to adjust the seasoning and do not let the soup boil again. Serve with parsley and crispy bacon.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Chicken and corn soup
Serves 4
On very lazy nights this recipe is a life-saver! It is super quick to prepare, and you feel good after eating it. It is simple, healthy and filling. We all love recipes with only a few ingredients – it is not often that you get such a great result though.
 
  • 30ml olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 15ml grated ginger
  • pinch of chilli flakes or 1 small chilli, seeded and chopped
  • 4 chicken breast fillets, cut into small pieces
  • salt and freshly ground black pepper to taste
  • 20ml cake flour
  • 400ml chicken stock
  • 1 tin (400ml) coconut milk or coconut cream
  • 1 tin (400g) cream-style sweetcorn
  • 1 tin (400g) whole kernel corn, drained
  • 100ml chopped spring onions
 
Heat the olive oil on medium heat and fry the onion, garlic, ginger and chilli for a few minutes. Add the chicken pieces and cook for a few minutes while stirring.
 
Season with salt and pepper and stir in the flour.
 
Remove the saucepan from the heat and add the chicken stock and coconut milk slowly while stirring (to prevent lumps from forming). Add the sweetcorn and corn kernels and return the saucepan to the heat. Simmer the soup on low heat for 5 minutes.
 
Add the spring onions and season with salt and black pepper. Serve immediately.
 
Did you know?
A chowder is a thick, chunky and very nutritious soup often prepared with milk and/or cream.
 
About the book
Meals by Christine Capendale is filled with recipes, menus and tips for every occasion, designed to inspire you to enjoy cooking effortlessly. It is published by Human & Rousseau and retails for R325.

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