Cathedral Cellar presents the recipe for Tannie Maria's vegetable soup from the Showmax series Recipes for Love and Murder. Cathedral Cellar’s ambassador chef, Mynhardt Joubert, has added his own unique twist to this soup recipe. He recommends pairing this hearty vegetable soup with Cathedral Cellar Sauvignon Blanc.
Recipe: Tannie Maria's soup
Ingredients
- 250 g Jewel sweet potatoes
- 250 g Butternut
- 250 g Red pepper
- 250 g Green beans
- 250 g Cauliflower
- 250 g Spinach
- 250 g Leek
- 2 Stalks celery, chopped (some of the green tops chopped fine)
- 250 g Onion
- 5 ml (1 teaspoon) curry powder
- 250 g Rosa tomatoes
- 30 ml Tomato paste
- 3 Bay leaves
- 2 lemons' zest, grated
- 250 g fresh parsley, chopped (retain 100 g)
- 50 ml olive oil
- 1 L Strong vegetable stock
- Salt and pepper to taste
- Soup noodles
Directions
- Chop all the vegetables into equal size cubes, about 1 cm. Retain 1/3 of the mix for later.
- In a large soup pot on medium heat, soften the onions, leeks and garlic in olive oil till just translucent.
- Add the celery and red peppers and fry for 3 minutes.
- Add all the other ingredients (except the retained parsley and lemon zest).
- Simmer on low heat for 2 hours.
- Test for seasoning and turn up heat to reduce the soup.
- Add the retained vegetables and cook for 15 minutes longer.
- Add the soup noodles and the rest of the parsley and remove from the heat.
- Serve with good olive oil, lemon zest,lemon juice and fresh buttered bread.