Main  --  Bread  --  Potjie  --  Soup  --  Pasta  --  One Pot  --  Venison

Cauliflower Soup

Based on, halved. And with the milk added at the appropriate point.

Saute onion and garlic in melted butter. Add a bit of curry if that's your thing. (How much is a bit, asks my girlfriend. About half a teaspoon, of the extra spicy stuff, OK?). Add potatoes & carrots. Let this cook for about 5 minutes. Add the stock, bring to boil. Add cauliflower, cook until soft (15 or 20 minutes). Let the whole thing cool down, and stick it in a blender along with the milk. Pour back into the pot, add sherry, heat through, serve with sprinkling of parsley.

Tuscan Bean Soup

This recipe started out as Tuscan Bean Soup off

In a flat black cast iron pot (or anything else, a paraffin tin should work :-) fry a half pack of bacon till really crisp, and remove. Fry two smallish diced onions and two stalks of sliced celery for as long as you feel like, then add two litres of boiling water and the appropriate amount of chicken stock powder, and bring to the boil. Add three medium potatoes, cubed, and two turnips, also cubed. Add 500ml of your pasta of choice (macaroni, screw noodles, shell noodles, whatever) and boil for a half hour or so until potatoes and noodles are soft. Add a tin (or two) of diced tomato and a tin of red kidney beans (or butter beans, or chickpeas, whatever) as well as 500ml of shredded cabbage. And the bacon, of course. Heat through and serve.

As you can see, it's a very stew-ey soup, but I like it that way. It's also enough for four hungry individuals.

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