We are in the grips of a very cold winter in Cape Town. It is definitely not my favourite season, but I must admit I do enjoy the soups and stews that come with winter. The cold is forcing us to spend more time indoors, as well, so I am catching up on some reading and watching my favourite television series.
My friend, Melanie’s husband mailed this Peppadew soup recipe to her, saying that all the women in his office are talking about this recipe and that she must please cook it for him. Melanie does not like tomato based soups, so she forwarded the recipe to me.
I love a tomato based soup and peppadews are one of my favourite ingredients to use in cooking; you will see that many of my recipes contain peppadews. The peppadew story is an interesting one.
This peppadew soup is made in minutes. The original recipe indicated that you could optionally add smoked snoek to the soup, but I opted for fried chorizo. I think it will also taste quite tasty with the bacon. If you were to substitute the meat for a vegetarian option, it would be perfect for your meatless days.
This soup is perfect for people on the “banting” diet; just make sure you use full cream cottage cheese and yoghurt.
- 1 x 425g can tomato and onion mix
- 125g chopped Peppadew®
- 900ml vegetable or chicken stock
- 250g smooth cottage cheese
- 125ml chopped coriander leaves
- 180g plain yoghurt
- 125g chorizo sausage (optional)
- Place the tomato mix, peppadew and stock into a saucepan and bring to the boil. Reduce heat and simmer for 10 minutes.
- Remove from the heat and add the cottage cheese and coriander leaves. Blend with a blender until smooth.
- Add the yoghurt and mix. (or add a dollop of yoghurt to each dish.)
- Cut the chorizo into small cubes and fry until crispy. Spoon some of the chorizo on top of the peppadew soup.