Soup and Stock Recipes on eJozi's RecipeBook

Soup is one of the most versatile dishes in any cuisine. Soups can serve as a main dish when they are hearty and filled with meats and vegetables. Or, they can serve as an appetiser or first course when they are rich and satisfying. They can be elegant, or they can be homey, ethnic or traditional, but they belong in every kitchen sooner or later.

Rich flavour-full soups feature strongly on the menu in South Africa. Vegetable consommés are often served as a first course, while chunky stewlike soups, and thick purées, served with bread, makes a satisfying and nutritious one-dish meal.

Originally, soup was basic sustenance, a pot of warming nourishment that brought the family together. Soup was a meal in itself, with a generous chunk of bread it revived many a flagging body and spirit. Soups can be divided into several categories, consommés and clear soups; cream soups, usually made with softened vegetables as the base; fish soups; nutritious pulse soups made from dried beans, peas or lentils; quick soups that take only minutes to prepare; hearty soups which are often serves as a complete meal; and chilled soups, refreshing to serve on a hot summer’s day.

Handy Tips for Soup Recipes

Not all soups are made with stock, however it’s good to have stock either in the refrigerator or the freezer ready to turn into soup with freshly-cooked vegetables. Try not to use stock cubes as they tend to be very salty and are inclined to give soups a ‘sameness’.
Don’t boil soup too much. It will lose colour and flavour if overcooked.
You can use cheaper cuts of meat, because simmering them for several hours helps make the meat tender.
You can thicken a chunky soup without using flour and butter or eggs by puréeing a portion of the soup and stirring it back into the pot.
Use a handheld stick blender to blend soups to a creamy consistency without adding a lot of milk or cream.
Make a double batch of your family’s favourite soup recipe and freeze one batch for a quick meal when you’re running low on time.
Don’t add pastas too early; they will overcook and become mushy.

Whether you want to make a soup that is a meal in itself, a first course for a family meal or a luxury one for a dinner party, eJozi's RecipeBook has an outstanding collection of soup recipes to meet all of your dining needs.

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22-Nov-2009Bean Soup: This hearty flavour-full sugar bean soup with ham bone or pork shanks and bacon has a great flavour, is very nutritious and just the right dish for a cold winter evening. Serve with thick slices of crusty bread…; Total Views: 869 | Word Count: 324; Continue reading →

1-May-2011Carrot and Lentil Soup: The vibrant orange colour of this delicious and healthy carrot and lentil soup will attract even those not interested in eating vegetables. It's thick creamy texture is ideal for a cold winters afternoon…; Total Views: 221 | Word Count: 340; Continue reading →

6-Oct-2009Chicken Stock: Chicken stock is a heavily concentrated reduction of bones and bony parts along with a lesser (if any) amount of breasts, thighs, and legs. Fresh vegetables and seasonings can be added for richer flavouring. After straining, stock will turn gelatinous when cooled…; Total Views: 164 | Word Count: 400; Continue reading →

6-Oct-2009Chilled Avocado Soup: Avocados are one of the tastiest, most versatile foods in the world and it makes for wonderful chilled soup. There are many different ways of preparing avocado soup. This delicious fresh soup is quick and simple to make, perfect for hot summer days, as well as been a nice healthy option for an appetiser…; Total Views: 213 | Word Count: 266; Continue reading →

2-May-2011Chilled Red Pepper & Fennel Soup: This lovely thick soup is very satisfying, and bursting with the fresh flavours of summer. It is thick enough to hold the garnish of corn salsa which should only be added just before serving. This soup keeps well and benefits from being made a day ahead…; Total Views: 258 | Word Count: 707; Continue reading →

4-Apr-2011Chunky Lamb Soup: Economically, a hearty meat soup is a good choice, because usually a less tender and therefore cheaper cut of meat is used. A meat soup generally uses less meat than other meat dishes and is a good choice for those trying to reduce their intake of red meat…; Total Views: 118 | Word Count: 303; Continue reading →

1-May-2011Coconut, Sweet Potato & Spinach Soup: Spicy with a slight bite and Asian flavours, this soup is ideal for vegetarians as it contains no meat products except butter whch can be substituted with vegetable oil…; Total Views: 257 | Word Count: 373; Continue reading →

6-Oct-2009Country Pumpkin Soup: Velvety smooth with a hint of fruity spice provided by the orange juice and curry powder, this soup is an absolute treat served cold or hot…; Total Views: 139 | Word Count: 326; Continue reading →

6-Oct-2009Fish Stock: Fish stock comes in handy for many recipes. You can use any fish scraps, bones and trimmings. You can also use crab, prawn, shrimp, crayfish and lobster shells for adding flavour to seafood stocks…; Total Views: 234 | Word Count: 277; Continue reading →

1-May-2011Fresh Spring Vegetables Soup: This soup tastes exactly as its name suggests – it is full of fresh spring vegetables, shiitake mushrooms, chicken stock, spices, and is brimming with health and vitality…; Total Views: 197 | Word Count: 387; Continue reading →