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Hot Turkish eggs with brown mushrooms

5 minutes

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40 minutes

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10 minutes

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10 minutes

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20 minutes

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10 minutes

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20 minutes

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Seafood recipes

Fragrant butternut soup with prawn masala

5 minutes

Fragrant butternut soup with prawn masala

By Maranda Engelbrecht

Serves 12

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

2 x 600 g packets butternut-and-orange soup
1 x 400 g prawn masala
1 x 400 ml can coconut cream
1 cup buttermilk, for serving
24 curry leaves, for serving

Method

Pour the soup into a large pot and bring to a boil. Add the prawn masala and coconut cream then turn down the heat and stir though. Serve
warm with a drizzle of buttermilk and the curry leaves.

TASTE’s take:
A simple combination of two ready-made meals, this fragrant soup is an instant crowd pleaser.

Hot-and-sour soup

Pot bread

DIY LemonGold® Creams

Hot Turkish eggs with brown mushrooms

Egg and watercress tart

Poached egg and bacon salad

Creme Fraiche scrambled egg with pancetta

Baked mushroom and mozzarella burgers

Fish broth with filled pasta

Green bean and chabis goat’s-milk cheese salad with lime zest

Cucumber snack

Crispy pancetta and beans on a bed of cauliflower puree

Fresh fruit kebabs with spicy cashew sprinkle

Cucumber-and-tomato salad

Fragrant butternut soup with prawn masala

Fragrant butternut soup with prawn masala

Ingredients

Method