Soup recipe collection

Jewish holiday

My father’s kneidlach

20 minutes for 45g small kneidles and 25 minutes for 80g bigger kneidles

Beans recipes

Green ribollita soup and truffle oil

20 minutes

Asian recipes

Easy wonton soup

10 minutes

Pork recipes

Thai green curry pork noodle soup

15 minutes

Brinjal recipes

Sambar-style Indian fish broth

20 minutes

Meatballs recipes

Frikkadel-and-butter bean tagine soup

25 minutes

Lamb recipes

Lamb knuckle-and-potato soup

2 hours

Chicken recipes

Tomato-and-chicken soup

1 hour

Tomato-and-chicken soup

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

1 whole free-range chicken
1 onion, peeled and chopped
2 bay leaves
4 sprigs thyme
6 sage leaves
1 litre water
4 tomatoes, halved
salt, to taste

For the baby marrow fries:

3 cups sunflower oil
12 baby marrows, cut into thin matchsticks
100 g cornflour
salt, to taste
mayonnaise, for serving

Method

1. Preheat the oven to 180°C. Place the chicken, onion, herbs and water in a casserole dish. Cover and roast for 1 hour.

2. Place the tomatoes on a very hot cast-iron grill and cook on both sides until soft.

3. Break the chicken into pieces in the stock and add the tomatoes. Season to taste. Serve with the baby marrow fries and mayo.

4. To make the baby marrow fries, heat the oil in a saucepan. Lightly toss the baby marrow in cornflour and shake off any excess. Fry in batches until golden brown, then drain on kitchen paper.

Find more soup recipe here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Cheri Kustner

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Tomato-and-chicken soup

Ingredients

Method