This hearty soup is a complete warm-you-up meal that everyone will love! Enhanced by the delicious flavours of Afrikoz Spices EAST blend, you'll be smacking your lips for some time afterwards.
Author: Eva Browne-Paterson
Recipe type: Lunch, Dinner
Serves: 4
Prep time:
Cook time:
Total time:
Ingredients
250g green split peas soaked (yellow are good too)
2 tbsp butter
1 large onion chopped
1 large carrot thinly sliced
1-2 tsp Afrikoz Spices EAST blend (depending on your preferred heat level)
2 ham hocks (sliced if possible or left whole)
6 cups hot chicken or beef stock
½ cup cream
Coriander to garnish
Instructions
Heat butter in a large pot and add vegetables and Afrikoz Spices EAST blend. Stir until onions are opaque.
Add ham hocks and stir.
Cover with stock.
Add split peas, stir and bring to the boil.
Put lid on and simmer for 1.5 hours stirring occasionally.
Remove skin from hocks and throw away.
Break up the ham into smaller pieces and remove ham hock bone if whole. (Set the bone aside for the person that likes to chew ham bones!)
If sliced ham hocks were used, some ham will fall off the bone anyway... it's all good.
Add cream and stir.
Serve in bowls with torn coriander on top.
Notes
On the morning of the day you're having this soup, pour split peas into a large bowl and cover with cold water. Add enough water so there's about a finger height above the peas. Cover with cling wrap and allow to soak for around 6 hours (or overnight if you prefer). Drain.
This delicious soup will warm you up on a cold winter's night. The aroma of the curry cooking will tempt you and you'll get a nice after glow of flavour and heat afterwards. For a vegetarian version, hold the bacon.
Author: Eva Browne-Paterson
Cuisine: Cape Malay Curry
Recipe type: Lunch, Dinner
Serves: 2
Prep time:
Cook time:
Total time:
Ingredients
¼ pumpkin peeled & roughly diced
2 tbsp butter
1 red onion peeled & sliced
300g bacon rashers roughly sliced
2 cloves garlic crushed
1 tbsp chicken stock powder
½ tbsp Afrikoz Spices SOUTH blend
½ tbsp fresh rosemary chopped
Salt & pepper
2 fresh rosemary sprigs
Sour cream
Instructions
Cook the pumpkin in a pot of boiling water until tender (about 10-15 minutes).
When cooked, drain the pumpkin reserving the hot liquid.
Mash the pumpkin roughly in the pot.
Add the chicken stock powder to the reserved liquid & stir.
Add the butter to a hot fry pan and throw in the onions & garlic. (You can do this towards the end of the pumpkin cooking time).
Toss for a few minutes then add the bacon & Afrikoz Spices SOUTH blend.
Toss until caramelised & cooked through. (If it doesn't have a yellow look about it, feel free to 'sprinkle' a little more Afrikoz Spices SOUTH blend on. But don't go overboard unless you want a fiery hot soup!)
Add to the pot of pumpkin & stir.
Taste & grind salt & pepper into the soup to your liking.
Add enough chicken stock liquid to the pot to be able to get a medium consistency.
Using a hand stick blender, whizz the soup mixture until it's fairly smooth. (I like it to have a bit of texture, so I don't make it reaaalllly smooth.)
Add the chopped rosemary to the soup.
Keep adding more chicken stock & stir until you get the desired consistency that you like.
Once it's hot, remove from the heat & serve in bowls.
Top with a generous dollop of sour cream & garnish with a rosemary sprig.
Serve with a toasted roll slathered in butter!
Notes
My husband kept saying "Yum" after every other mouthful, so that's always a good recommendation! 😉 This recipe made enough for 2 people with 1 bowl left over for lunch the next day.
