Thanx to Maggs for the soup clipart!!

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Soup Recipes
A selection of traditional South African soup recipes.
Just the thing for a cold winter's supper!
Always best with fresh homemade bread!

Soup Index

Bean Soup
Vegetable Soup
Oxtail Soup
Ostrich Neck Soup
Bean Soup 2
Biltong Soup
Cape Seafood Soup
Pea Soup Potjie
Potato Soup with Parsley or Nutmeg
Brisket and Barley Soup New
Borsch New
Cream of Asparagus Soup New
Butternut Soup New
Chilli Beef and Green Pepper Soup New
Cauliflower Soup New
Onion Soup New
Meal-in-One Fish Soup New
Tomato and carrot Soup New

Bean Soup

Bean soup has always been a favourite in our home, I love it with homebaked fresh bread!

200 g sugar beans
3 mutton or pork shanks or 1 ham bone with some meat on it
3 rashers rindless bacon, finely chopped
1.5 litres cold water
30 ml butter or margarine
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 medium carrot, thinly sliced
15 ml salt
2 ml milled pepper

Cover beans with cold water and soak overnight. Bring the meat, bacon and water to boil in a large saucepan then cover and simmer till the meat is tender.
Saute the onion, celery and carrot in butter in a frying pan for 3 minutes.
When the meat is tender add the saute'd vegetables and the beans and simmer for 20 to 30 minutes more.
Remove the meat and bones, discard the bones and cube the meat.
Puree the remains of the saucepan and add the cubed meat.
Add salt and pepper, boil and serve.

Vegetable Soup (Groentesop)

A favorite for the cold winter evenings, best with homemade bread and butter...
If you want a thicker soup, add barley to the vegetables, you can even include potatoes.

30 ml sunflower oil
2 medium onions, chopped
1 large clove garlic, chopped
3 large carrots, sliced
2 turnips, sliced
2 stalks celery, chopped
4 baby marrows, sliced
1 small butternut squash, peeled, seeded and chopped
2 medium brinjals, peeled and diced
kernels cut from 2 fresh mealies
15 ml finely chopped fresh tarragon or thyme
2 litres vegetable or chicken stock
salt and milled pepper

Heat the oil in a large heavy based saucepan and sauté the onions and garlic for appoximately 5 minutes, or until onions are transparent. Add the carrots, turnips, celery, baby marrows, butternut squash, brinjals, mealie kernels, tarragon or thyme and the stock and bring the soup to the boil. Reduce the heat, cover the saucepan and simmer for about 25 minutes, or until the vegetables are soft.
Season to taste and serve. 

Oxtail Soup

Oxtail needs long, slow cooking, but the end result is worth it!

1 oxtail
15 ml butter or dripping
1 large onion, chopped
3 medium carrots, diced
1 medium turnip, thinly sliced
2 medium tomatoes, skinned and finely chopped
45 ml chopped celery
3 peppercorns
2 whole cloves
2 litres water
1 bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf)
125 ml cake flour
25 ml sherry or dry red wine (optional)
5 ml salt
1 ml cayenne pepper

Wash the oxtail well and separate it at the joints. melt the butter or dripping in a heavy based saucepan. Add the meat and the onion and sauté till the onions are golden and the meat browned. Add the remaining vegetables, the peppercorns, cloves, water and bouquet garni and simmer, covered, for 3 hours. Remove the meat when it's tender and strip it from the bones, remove the bouquet garni and strain the soup, reserving the stock. Purée the vegetables in a blender or food processor. Add the purée to the stock and return the saucepan to the stove. Mix the flour to a paste with a little water and stir it into the soup to thicken it. Add the sherry or wine and season with salt and cayenne pepper. Add the meat and serve immediately.

Ostrich Neck Soup

The ostrich neck can be replaced by kangaroo tail or any other feathered or furred game on the bone, from kudu to turtle dove.

2 1/2 kilogram ostrich neck, cut in joints
1/2 cup butter
1/2 cup oil
3 onions
3 carrots
3 turnips
3 parsnips
2 celery sticks, chopped, leaves added loose
2 sprigs thyme
a few peppercorns, cloves, bay leaves and salt
1/2 cup Old Brown Sherry, Port or Madeira
1/2 cup good soy sauce (optional)
3 litres water

Peel and quarter the vegetables. Save some decorative slices for garnishing.
Brown the meat in the butter and oil in a large pot. Add the veggies, flavourants, sherry and the 3 litres of water. Cook, checking that it dooesn't burn, adding water if it runs dry.
Remove the meat and strain the soup through a large sieve, discarding the solids.
Pick the meat from the bones (they go to the dog) and return the meat to the broth.
Refrigerate to solidify the fat which you scrape off.
Heat the soup, add the vegetable garnish till cooked, adjust seasoning and serve with hot bread and butter.

Bean Soup 

500 g sugar beans 
25 ml butter 
1 onion, finely chopped 
250 g streaky bacon, rind removed, finely chopped 
few pieces beef shin 
65 ml fresh parsley, finely chopped 
1 bay leaf 
2 l cold water 
finely grated rind of lemon 
45 ml fresh parsley, finely chopped 
salt and freshly ground black pepper to taste 

Soak the beans overnight or according to the quick soaking method (see Tips). Drain and rinse. Heat the butter in a large saucepan and fry the onion until glossy. Add the bacon and stir-fry until done. Add the drained beans, shin, parsley, bay leaf and cold water and simmer slowly for about four hours until both the beans and meat are tender. Mash the beans slightly and season with lemon rind, more parsley, salt and freshly ground black pepper to taste. Serve hot with vetkoek.  

Biltong Soup 
125 ml butter 
2 beef stock cubes 
10 ml coarsely ground black pepper 
2 ml whole nutmeg, grated 
2 ml freshly ground coriander 
250 ml cake flour 
500 ml milk 
2 l boiling water 
250 ml coarsely grated Cheddar cheese 
200 g finely sliced moist biltong 
cream and port to taste 
100 g grated blue cheese 
bread sticks for serving 

Melt the butter in a heavy-based saucepan. Crumble the stock cubes and add along with the spices. Add the flour and heat, stirring continually until the flour begins to simmer. Mix the milk and boiling water, and slowly stir into the flour mixture. Stirring continually, heat slowly over medium heat until the mixture begins to simmer and thicken. Remove from the heat and stir in the Cheddar cheese and half the biltong. Do not bring the mixture to boil again. Keep warm until ready to serve. Stir in a little cream and port just before serving if desired. Ladle the hot soup into deep soup bowls and scatter a little of the remaining biltong and crumbled blue cheese on top. Serve with bread sticks. 

Cape Seafood Soup 

300 g frozen prawns in their shells (optional) 
65 ml lemon juice 
1 small crayfish tail (optional) 
1 kg fish heads and bones 
1 large onion, finely chopped 
1 stalk celery, finely chopped 
1 carrot, finely chopped 
2 bay leaves 
8 sprigs lemon thyme 
2 l water 

30 ml olive oil 
1 large leek, thinly sliced 
2 cloves garlic, crushed 
1 stalk celery 
3 tomatoes, peeled, seeded and chopped 
25 ml chopped fresh lemon thyme 
125 ml dry white wine 
1 large potato, peeled and finely chopped 
65 ml tomato paste 
2 ml fennel seeds or sprig of fennel (optional) 
5 ml sugar 
salt and freshly ground black pepper 
250 g hake fillets, cut into bite-size pieces 
30 ml chopped fresh parsley 

FISH STOCK: Shell the prawns (if using) and remove the vein. Reserve the shells but remove the heads and discard. If using, remove the crayfish meat from the shell, reserving the shell. Cube the meat. Set the prawns and crayfish meat aside for the soup. Place the prawns and crayfish shells, fish heads and bones, onion, celery, carrot, bay leaf and lemon thyme in a large saucepan, add the water and salt and bring to the boil. Simmer uncovered for about 35 minutes. Remove from the heat and leave to cool. Strain the stock through a sieve and then strain again through a finer sieve lined with a double layer of muslin cloth. You need 1,5 litres (6 c) stock for the soup.

Heat the oil in a saucepan and fry the leeks, garlic and celery until tender and flavoursome. Add the tomatoes, thyme and wine. Bring to the boil and simmer uncovered until the vegetables are soft. Add the fish stock, potato, tomato paste and fennel seeds and simmer until the potato is tender. Season with sugar, salt and freshly ground black pepper. Add the fish cubes, prawns and crayfish meat to the soup. Simmer until the fish is just done. Add the lemon juice, sprinkle with parsley and serve with fresh bread. Serves 6-8. 

Pea Soup Potjie

800 g neck of mutton, sliced
1 small, whole pork shank
5 l water
100 ml celery sticks, finely chopped
4 strips rindless breakfast bacon, cut into strips
2 large potatoes, peeled and coarsely grated
2 large carrots, peeled and coarsely grated
1 large onion, finely chopped
2 bay leaves
500 g dried split peas
125 ml uncooked rice
salt and pepper to taste

Place all the ingredients, excepting the peas and rice, along with 2 l water in the pot.  Cover and bring to the boil. Lower the heat and simmer the potjie slowly for approximately 2 hours. 
Add the peas, rice, 2.5 l water and salt and pepper. Cover and simmer for 1 1/2 to 2 hours. If the spoup is very thick, add the remaining 500 ml water, or more. Stir frequently to prevent soup from burning.

OK, so I am cheating a bit, the following is an Irish recipe using potatoes as the main ingredient that sounded too good to pass up:

Potato Soup with Parsley or Nutmeg

25g / 1 oz butter
1 medium onion, thinly sliced
550g / 1 1/4 lb potatoes, peeled and sliced
700 ml / 1 1/4 pt chicken or vegetable stock
salt and freshly ground pepper
300 ml / 1/2 pt milk
1/4 teaspoon grated nutmeg or 3 tbsp finely chopped fresh parsley
3 tbsp double cream (optional)

Melt the butter in a pan and add the onion and potatoes. Cook gently for about 10 minutes, stirring occasionally, without browning.
Add the stock and seasoning. Bring to the boil, cover and simmer gently for 20-25 minutes until the vegetables are very soft.
Either pass through a sieve or tip into a food processor or blender and purée until smooth.
Return the soup to the pan and stir in the milk and nutmeg or parsley. Bring to the boil then simmer gently for 5 minutes.
Stir in the cream (if using), just before serving.

Serve topped with crunchy croutons made by browning some small cubes of bread in butter or oil.

Brisket and Barley Soup

500g lean brisket on the bone, cut into small pieces
2.5 litres water
6 carrots, sliced
1 onion, peeled and chopped
125g chopped celery
3 potatoes, peeled and quartered
250g pearl barley
15ml salt
2ml white pepper
2 beef stock cubes

1. Put the water in a large pot with the brisket and bring to the boil, then remove any scum
2. Add the carrots, onion, celery, potatoes, barley, salt and pepper and reduce the heat
3. Cover, and simmer gently for about 3 hours
4. Stir in the stock cubes at the end of cooking and taste for seasoning


350g whole, unpeeled beetroot with leaves intact
2 large carrots, peeled
15ml sunflower oil
100 - 125g streaky bacon, chopped
1 large onion, peeled and finely chopped
3 sticks celery, trimmed and cut into matchsticks
1.5 litres chicken stock
15ml vinegar
salt & finely ground black pepper
250g tomatoes, skinned and seeded
125ml sour cream for garnish

1. Wash the beetroot and leaves well
2. Break off the leaves and separate them from their stalks and ribs, shred the leaves and chop the stalks finely
3. Peel the beetroot and cut the flesh into thin strips, slice the carrots thinly lengthways and cut into fine strips
4. Heat the oil in a large saucepan and fry the bacon over a low heat until the fat runs
5. Add the beetroot flesh, carrots, onions and celery and stir over a low heat until the fat has been absorbed
6. Add the stock and vinegar, stir well and season with salt & pepper
7. Bring to the boil and simmer, covered, for 30 minutes
8. Pass the tomato flesh through a fine sieve or food mill to make puree, add it to the soup with the beetroot leaves and stalks
9. Continue to simmer for a further 15 minutes, or until the beetroot is tender
10, Serve very hot with a swirl of sour cream in each serving

Cream of Asparagus Soup

1kg fresh asparagus spears
1 small onion, peeled & chopped
1 litre chicken or vegetable stock
salt & freshly ground white pepper
30g butter
30ml flour
250ml cream
2 egg yolks
finely chopped parsley for garnish

1. Wash and peel the asparagus, then chop it, reserving some of the tips for garnish
2. Simmer these separately, very gently, until just tender
3. Cook the rest of the asparagus with the onion, stock, salt and pepper, partly covered, for about 25 minutes, or until tender
4. Puree the asparagus in a blender or food processor, then press through a sieve
5. Melt the butter, stir in the flour and cook for 1 minute
6. Gradually add the pureed soup, stirring all the time, until the mixture boils
7. Beat the cream with the egg yolks, mix with a little of the hot soup, and pour into the remaining soup
8. Heat the soup gently while stirring, but do not allow to boil
9. Add the cooked tips, check the seasoning and serve hot, sprinkled with parsley

Butternut Soup

1kg butternut, peeled, seeded and cubed
30ml margarine
2 onions, finely chopped
2 cloves garlic, crushed
1½ litres vegetable stock
1ml cinnamon
curry powder to taste
salt & pepper to taste
cream or natural yoghurt

1. Melt the margarine, add the onions and garlic and fry till soft
2. Add the butternut and vegetable stock, bring to the boil, turn down the heat and simmer till tender
3. Flavour with the curry powder, salt & pepper and allow to cool slightly
4. Liquidize or mash until smooth, reheat and serve with a swirl of cream or yoghurt on top


Chilli Beef and Green Pepper Soup

2 onions, chopped
25ml sunflower oil
10ml tomato paste
1 pkt. Royco chilli beef & green pepper soup
400ml water
2 x 410 cans butterbeans, drained

1. Fry onions in oil until soft, then add tomato paste and butterbeans
2. Add soup powder mixed with 400ml water, simmer for 5 minutes, stirring until thickened, then season to taste

Cauliflower Soup

1 medium sized, very firm cauliflower
500ml chicken stock
50g butter
45ml flour
500ml milk
salt & pepper
grated nutmeg

1. Trim the stalk from the cauliflower and cut the florets into small pieces and simmer gently in the stock for 5 minutes
2. Drain and reserve the stock, and turn out the cauliflower into a dish
3. Add butter to the cleaned saucepan and melt over a gentle heat
4. Stir in the flour and cook gently for 1-2 minutes without browning
5. Gradually whisk in the stock and milk to make a smooth sauce
6. Bring to the boil, stirring continually, and simmer for 5 minutes
7. Add the cauliflower and re-heat gently, then season to taste with salt, pepper and grated nutmeg

Onion Soup

1 kg Brown Onions (quartered and peeled)
1 tbsp Butter
sea salt
black pepper
white wine 1/4 cup
1 tsp dijon mustard
150 g gruyere
8 baguettes
garlic to taste
1 tbsp flour

Quarter 1kg peeled brown onions.
Place in baking dish, dot with butter, and season with sea salt and freshly ground black pepper.
Bake at 200 degrees C until soft (about 45 minutes).
To make the cheesy toast topping, heat ¼ cup white wine with a heaped tsp each of butter and Dijon mustard, and 150g grated Gruyère.
Whisk until well mixed and the cheese has melted.
Spoon onto 8 toasted baguette slices rubbed with garlic.
Once the onions are done, turn the grill to a high heat and pop in the toasts.
When golden brown and bubbling, set aside.
Tip the onions into a large pot, add 150ml white wine, bring to the boil and cook until the wine has evaporated
Add 1 tbsp butter.
When it has melted, add 1 tbsp flour.
Cook,stirring for 2 minutes. Gradually add 1,5 litres hot home-made beef stock.
Bring to the boil, simmer for 15 minutes, season to taste and stir in 3 tbsp brandy.
Put 2 cheesy toasts in each bowl, ladle over the soup and serve.

Meal-in-One Fish Soup

45ml olive oil
3ml curry powder
1 onion, peeled and sliced
2 carrots, peeled and sliced
2 leeks, sliced
3 ripe tomatoes, skinned, seeded and chopped
3 litres fish stock
250ml dry white wine
3 cloves garlic
2 strips orange rind
salt & freshly ground black pepper
6 small potatoes, peeled
1.5kg line fish, skinned and filleted
8 slices French bread
garlic mayonnaise
50g grated Gruyere cheese
45ml chopped parsley

1. Put the olive oil, curry powder and onion in a large saucepan and fry until the onions are translucent
2. Add the carrots and the leeks and heat until they are soft
3. Add the tomatoes, stock, wine, garlic, orange rind, salt and pepper
4. Cover and simmer gently for 1 hour then add the potatoes and fish
5. Bring to the boil, then reduce the heat and simmer for 10 minutes
6. Remove most of the fish fillets and place on a platter, covered with foil to keep warm
7. Allow the potatoes to cook for another 15 minutes, then remove and set aside with the fish
8. Cool the soup, discard the orange rind and liquidize
9. Return the potatoes and fish to the soup
10. Reheat, and taste to adjust the seasoning
11. Place a slice of crusty French bread in each soup bowl and top with a dollop of garlic mayonnaise and a spoonful of grated cheese
12. Ladle the soup onto the bread, add a slice of fish, and sprinkle with the parsley


Tomato and carrot Soup

15g butter
10ml sunflower oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 medium carrots, peeled and finely chopped
500g tomatoes, skinned and roughly chopped
1 apple, peeled, cored and chopped
Bouquet garni of thyme, marjoram and 1 bay leaf
1 litre vegetable or chicken stock
salt & freshly ground black pepper
60ml cream
60ml croutons

1. Heat the butter and oil in a large saucepan, add the onion and garlic, and cook over a low heat for 10 - 15 minutes, until soft and transparent
2. Add the carrots and stir over a low heat until all the fat has been absorbed
3. Add the tomatoes, apple, bouquet garni and stock, season with salt & pepper and bring to the boil
4. Cover the saucepan and simmer for 45 minutes
5. Remove and discard the bouquet garni and pass the soup through a fine sieve or a blender
6. Return it to a clean pan, heat through and adjust seasoning
7. Pour the soup into warm bowls and garnish each with a spoonful of cream and some croutons

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