Gourmet soups

Sweet potato and cumin soup.

During winter, one tends to eat more than usual and the heartier the food the better. If you are tired of the old traditional soup recipes, try one of the delicious creations from chef Junelle Germishuizen from Lardiere Fine Foods, who shared three easy to make soup recipes to warm you up this winter.

Sweet potato and cumin soup

(serves 6)


– 1 tbsp olive oil

– 1 tbsp butter

– 1,5kg sweet potato, washed and chopped


– 2 onions, chopped roughly

– 1 garlic clove, crushed

– 1 thumb-sized piece ginger, grated (skin on)

– 2 tsp ground cumin

– 2l chicken stock

– Seasoning (salt & pepper)

– Cashew nuts to garnish

– Sweet potato crisps to garnish

– Breadsticks to garnish

– Fresh chives to garnish


Heat the butter and olive oil in a large pot, add the chopped onions and sauté for a few minutes. After about 5 minutes, add the sweet potato, ginger and garlic. Sauté these ingredients for a further 2 minutes, add the cumin. Pour over the chicken stock or stock of your choice and leave to simmer for at least 35 minutes or until the sweet potato is tender. Remove the soup from the heat and blitz until smooth. Taste and adjust the seasoning with salt and pepper. Serve with sweet potato crisps, cashew

nuts, chives and breadsticks.

Red capsicum (pepper) and chorizo soup

(serves 6)


– 1,5kg red peppers or capsicums, seeds and pith removed, chopped

– 1 tbsp olive oil

– 1 tbsp butter

– 100g chorizo, chopped

– 2 onions, chopped

– 2 large potatoes, peeled and chopped

– 2l beef stock

– Seasoning (salt and pepper)

– Extra chorizo, sliced and sautéed for garnish

– Star-shaped croutons, for garnish


Bring the olive oil and butter up to heat in a large pot, add the chopped onions and chorizo, and sauté until the chorizo has released most of it’s perfumed paprika oil. Add the peppers and onions, sauté for a further 5 minutes. Cover the ingredients with stock and simmer until the potatoes and peppers are tender. Blend the soup until smooth and then pass the soup through a sieve. This is important, as the peppers and chorizo have unwanted ingredients to get rid of. Heat the soup and adjust the seasoning. Serve with slices of sautéed chorizo and star-shaped croutons.

Spinach and trout soup

(serves 6)


– 1 tbsp olive oil

– 1 tbsp butter

– 1,5kg baby spinach

– 2 onions, chopped

– 2 potatoes, peeled and chopped into small cubes

– 2l chicken stock

– A pinch of nutmeg

– Seasoning (salt and pepper)

– 500g trout, cut into 6 pieces

– 1 tbsp olive oil

– Black salt to garnish

– Fresh lemon and thyme to garnish

– Crème fraiche to garnish


Heat the olive oil and butter, sauté the onions until translucent. Add the potatoes, sauté for a few minutes and then add half the spinach. Add the chicken stock and the soup, which may be boiled rapidly until the potatoes are soft. This cooking process should be rapid, as the gentle colour and flavour of the spinach should remain enhanced. Remove the soup from the heat and blitz until smooth, add the remaining spinach and nutmeg, and blitz. The soup should have a grass-green colour. Adjust the seasoning to taste. To serve, sear the trout on both sides in the olive oil briefly, spoon the soup into a bowl and place the trout on top. Season with thyme, black salt and crème fraiche.

Ryno Ellis

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