Category Archives: Soup
Chicken & Mushroom Soup
Salwaa’s Chicken and Mushroom Soup
This creamy chicken and mushroom soup is easy to make. Best of all it only take 30 minutes to make!
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 cloves garlic, finely grated
3 bay leaves
400g boneless chicken breasts, diced
250g sliced fresh mushrooms
2 tablespoons flourd
4 cups chicken stock
1 tin cream style corn
Salt and pepper to taste
½ cup fresh cream, optional
Method:
In a large pot, heat butter and olive oil over medium-low heat. Add the onion, garlic and bay leaves, stir until tender and translucent but not browned.
Add diced chicken cook, stirring, until chicken is nearly cooked through.
Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken stock and corn.
Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 15 minutes.
Season with salt and pepper to taste; stir in cream, if using and heat through. Remove the bay leaves, serve warm.
Cook’s Note:
You can use chicken thigh or chicken breast fillet. The fresh cream can be omitted.
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Dhal / Dal Soup
Salwaa’s Dhal Soup
This hearty and protein-packed dhal soup with lemon, turmeric and garlic is totally delicious and very easy to make. Perfect comfort food to break your fast with or to have as a light lunch on an autumnal day.
Ingredients:
1 cup dhal (red or yellow lentils)
1 tsp turmeric / borrie
½ tsp cayenne pepper or chilli powder
1 tsp cumin / jeera
¼ tsp ground cardamom
2 bay leaves
1 vegetable stock cube dissolved in 4 cups warm water
50g butter
1 small onion, peeled and chopped
1 tsp mustard seeds
2 garlic cloves, finely chopped
salt and pepper to taste
juice of 1 small lemon
Method:
Soak the lentil in water for 30 minutes. Rinse until the water run clear.
Add the dhal, turmeric, cayenne pepper, jeera, cardamom, vegetable stock and bay leaves in a deep pot / saucepan. Simmer over low to medium heat until the dhal is soft and mushy.
Meanwhile melt the butter in a pan, then add the mustard seeds, garlic and onions. Sauté until the onions are transparent. Add the onion mixture to the dhal, cook a further 5 minutes adding more water if a thinner soup is required. Season with salt and pepper.
Squeeze the lemon juice over the soup. Stir through. Remove the bay leaves before serving with your favourite bread or savouries.
Serve with your favourite savoury or my homemade brown bread recipe
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Creamy Cauliflower Soup
Salwaa’s Creamy Cauliflower Soup
Here’s another simple yet delicious soup to make for your family. The roasted cauliflower makes it taste amazing. Cauliflower is a good source of heart healthy antioxidants, vitamins, and minerals, including vitamin C, vitamin K and fibre amongst others. Cauliflower in itself is fat-free and cholesterol-free as well as being low in salt.
Ingredients:
1 large cauliflower
3 bay leaves
½ tsp cumin
2 tbsp oil
1 onion, finely chopped
1 celery stick, finely chopped
2 cloves garlic, finely chopped
3-4 cups vegetable stock
½ cup fresh cream
Salt & pepper to taste
Handful chopped water crest or parsley
Lemon juice
Method:
Cut the cauliflower into florets. Wash and drain well. Toss the cauliflower florets onto a roasting tin or pot with 1 tablespoon oil, the cumin and the bay leaves. Roast for 15 mins or until golden and tender. Remove the florets from the pan. Keep aside, discard the bay leaves.
Add the remaining oil into the pan, add with the onion and celery, fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 3 cups of the stock to the pot and bring to a simmer. Cook for 10 mins.
Blitz or liquidise the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Warm the soup gently over medium heat. Ladle into bowls and garnish with the parsley or crest, reserved cauliflower and an extra drizzle of olive oil and lemon juice. Serve warm.
Creamy Dill Soup
Traditional Czech Soup – Kulajda
Sweet and sour cream soup with dill, mushrooms, small cubes of potato and a soft boil, oozing egg. One of the advantages of travelling is you get to experience different types of foods and cooking styles. Best of all, I got the recipe to share which is perfect for Ramadan or serve as a light lunch or starter. It’s quick and easy to make in just 30 minutes!
Salwaa’s Sour Dill Soup
Ingredients:
3 potatoes (peeled and chopped into small cubes)
5 cups water (a little more than enough to cover the potatoes in a pot)
1 Tbsp peppercorns
2 bay leaves
1 tsp cumin /jeera
1/2 cup cake / plain flour
3/4 cup sour cream
3 Tbsp white vinegar
1/2 cup chopped mushrooms
handful of chopped fresh dill
Salt and pepper to taste
3-4 soft boiled eggs
Method:
Rinse the chopped and peeled potatoes and cover with just a little more water than needed, add the bay leaves, peppercorns and jeera. Cook over medium until the potatoes are soft.
Once the potatoes are soft, strain and reserve the excess water, mash the potatoes. In a separate bowl, mix the flour in with the sour cream. Stir in the liquid from the reserved water used for boiling the potatoes, a couple of tablespoons at a time until the mixture is smooth. Add this mixture to the mashed potatoes.
Bring to a simmer until the soup thickens. Then add the vinegar, handful of chopped mushrooms and chopped fresh dill. Break open the eggs and allow them to cook in the soup (like poached eggs) for about 3 minutes until soft boiled. Alternatively boil the eggs separately.
Split Pea & Veg Soup
Split Pea & Veg Soup
These ingredients make a large pot of soup. Suitable for freezing, divide into portions and freeze until needed. Defrost at room temperature and reheat.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
1 packet (500g) green split lentils
A few soup bones, meat or knuckles
5 allspice
5 cloves
1 & 1/2kg carrots
2 large tomatoes
2 large onions
2 large potatoes
1/2 bunch celery
1/2 bunch parsley
Salt and pepper to taste
Method:
Rinse the green split peas a couple of times.
Pour it into a large deep pot add the allspice, cloves as well as the soup bones and meat if using. The bones and meat gives depth and flavour to the soup. Cover with water and bring to the boil. Simmer until the split peas are soft and mushy. This will take a good couple of hours.
Meanwhile clean and cut the vegetables into smaller pieces. Liquidise the vegetables, add water as required. Pour the liquidised vegetables into the pot with the cooked split peas. Season to taste. Bring the soup to a boil. Once it starts boiling, lower the heat and leave the soup to simmer for a further two hours. Stir now and then, adding water as required.
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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