Blanched pak choi in oyster sauce

15 minutes

Asian recipes

Japanese cabbage pancakes with okonomiyaki sauce

10 minutes

Chip recipes

Roast cabbage with blue cheese and bacon

10 minutes

Asian recipes

Polenta gnocchi baked with Gorgonzola sauce

30 minutes

Chicken recipes

Braised chicken with root vegetables on barley pilaf

45 minutes

Fish recipes

Pan-seared mackerel with warm potato-and-caper salad

20 minutes

Bacon recipes

Asian-style steamed cabbage-and-chicken parcels

10 minutes

Aliums

Ginger-and-garlic prawn kebabs with a fragrant salad

10 minutes

Soup recipes

Spinach and sweet potato soup

By Siba Mtongana

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

2 T olive oil
1 onion, sliced
1 cloves garlic, crushed
4 spring onions, chopped
1 medium-sized sweet potato, peeled and cubed
2 1/2 cups chicken stock
500 g baby spinach, washed, stems removed and chopped
fresh basil leaves, a handful
1/2 t ground nutmeg
1/2 lemon, juiced
sea salt and freshly ground black pepper, to taste
olive oil or cream, for drizzling
bread, for serving

For the Parmesan wafers:

1 cup Parmesan, finely grated

Method

Heat the oil in a pan and sauté the onion for 2 minutes until soft but not brown. Stir in the garlic and spring onion and cook for 1 minute. Add the sweet potato and cook for 5 minutes, stirring continually until it begins to soften.

Pour in the chicken stock and bring the mixture to the boil, then simmer for 8–10 minutes, or until the sweet potato is almost cooked.

Add the spinach and cook for a further 3–5 minutes, or until the spinach starts to wilt. Remove from the heat and add the basil, nutmeg and lemon juice. Season to taste.

Cool slightly and blend in a food processor until smooth. Pour into bowls while still warm and drizzle with olive oil or cream. Serve with the Parmesan wafers and bread.

To make the Parmesan wafers, preheat the oven to 180°C. Place a greased silicone mat or two greased sheets of baking paper onto a baking tray. Sprinkle the cheese onto the mat or paper in circles. Bake for 8–10 minutes until golden. Remove from the oven and cool slightly.

DISCOVER MORE SOUP RECIPES HERE

Oxtail dombolo pie

Warm orzo salad

Lemon meringue white hot chocolate

Blanched pak choi in oyster sauce

Japanese cabbage pancakes with okonomiyaki sauce

Salty brussels sprout chips

Roast cabbage with blue cheese and bacon

Quick kimchi

Polenta gnocchi baked with Gorgonzola sauce

Braised chicken with root vegetables on barley pilaf

Pan-seared mackerel with warm potato-and-caper salad

Tuna-and-bacon tartlets

Asian-style steamed cabbage-and-chicken parcels

Ginger-and-garlic prawn kebabs with a fragrant salad