Blog Archives
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.
Shop online at http://www.capemalaycookingdelights.com/shop

CHICKEN & CORN SOUP
Chicken & corn soup
Ingredients:
1 tbsp vegetable oil
100 g boneless, skinless chicken breasts cut into small pieces
1 clove garlic, finely chopped
1 cm piece ginger, finely chopped
1 tbsp cornflour
600 ml hot chicken stock
100 g sweetcorn
1 egg
1 tbsp fresh lemon juice
shredded spring onions, shredded, to garnish
dark soy sauce
toasted sesame seeds, to garnish
Method
1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.
2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.
You must be logged in to post a comment.