Even though it seems that winter is slowly approaching, it has definitely cooled down considerably in Cape Town and nothing warms up the cockles and soothes the soul quite like a comforting soup.

Here are three fantastic recipes from fellow foodies Sam of Pomegranate Days and Nicola of Wots For Lunch and of course moi!

So first up is Sam Taylor from over at Pomegranate Days , I absolutely love Sam's kindness  and her absolute love of food. Sam is an inspiration to me and I have to say I was elated when she said 'yes' to being part of this series.

It was even more entertaining to read Sam's post of this recipe on her own blog and the fact that soup is not a favourite in her household (guy's you are missing out!). Sam, you 'knocked it out of the park' with this amazing recipe that you cooked just for us Femme's ....*drool's* (did you see that Ravioli???).
Without further ado here is Sam's recipe ...


Sweet Potato Soup
3 Tbsp. sunflower oil
1 onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
700g orange sweet potato, peeled and chopped
500 ml (2 C) prepared chicken stock
250 ml (1 C) milk
salt and freshly ground black pepper

Creamed Spinach
500 g English Spinach, washed
65 ml (4 T) butter
45 ml (3 T) flour
500 ml (2 C) milk, warm
salt and freshly ground black pepper

200 g flour
2 eggs
2.5 ml (¼ t)salt
15 ml (1 T) olive oil

Sweet potato soup
In a large soup pot, heat the oil and add the onion, garlic, and celery.
Fry for a few minutes until fragrant.
Add the sweet potato and toss to coat.
Add the chicken stock.
Bring to the heat and simmer until the vegetables are tender.
Puree using a processor or stick blender.
Use enough of the milk, thinning to the desired consistency.
Season to taste with the salt and pepper.

Creamed spinach
Bring a pot of water to the boil.
Blanch the spinach.
Drain the spinach and squeeze out in a kitchen towel to remove all excess water.
In a medium saucepan, melt the butter.
Use a wooden spoon to stir in the flour.
Whisk in the milk and continue whisking till smooth and thick.
Cook over low heat for a few minutes to cook out the flour.
Remove from the heat and season to taste.
Place the spinach in a bowl of a food processor and pulse to finely chop the spinach.
Add enough of the b├ęchamel sauce to a thick creamy mixture.
Season to taste with the salt and pepper.

To make the pasta dough, place the flour, salt and oil into the bowl of a food processor.
Pulse to mix.
Add the eggs and pulse until the mixtures comes together in a ball.
Remove the dough from the processor and knead to smooth.
Form into a ball, cover with cling film and allow to rest for 30 minutes.
Roll the dough into two long thin strips out according to the pasta machine instructions.
Brush the pasta with a little beaten egg.
Place spoonful's of the creamed spinach onto the pasta and cover with the second layer of pasta.
Shape and cut the ravioli.
Bring a large pot of salty water to the boil.
Add the ravioli and cook to al dente (firm to the bite)
Drain well.

To serve, heat the soup and place one large ravioli on the top of each bowl soup.
Drizzle with olive oil.

To view the original recipe - CLICK HERE
For more fabulous recipes you can follow Sam on www.pomegranatedays.com

Next up is Nicola from Wots for Lunch , she has a fabulous eye for great food , a good steal and knows how to pack a lunch box.

A note from Nicola ..

'I love soup. When it's cold outside there is nothing better than a warm and comforting bowl of soup. I lean towards the thick and hearty variety, but my boyfriend isn't so keen on that and prefers a broth based soup. This is my interpretation of a simple Portuguese Caldo Verde, I’ve replaced the potato with white beans to prevent the soup from becoming too thick. '

• 2Tbps olive oil
• half an onion, cut into thin wedges
• 2 cloves of garlic, minced
• 60g of chorizo, thinly sliced
• 2 litres of chicken stock
• 2 bay leaves
• 1 bunch of kale, thinly sliced (my bunch of kale weighed 300g)
• 1 cup of cooked beans

1. Fry the onions, garlic and chorizo in the olive oil until the onions are translucent
2. Add the stock and bay leaves to the pot and bring to a gentle simmer
3. Add the kale and simmer until tender
4. Add the beans and simmer for a few minutes before serving

Serve with a drizzle of extra olive oil and warm crusty bread
Makes 6-8 servings

You can follow Nicola on www.wotsforlunch.co.za
or Twitter: @NicolaGeorge


• 2  x Chicken Stock cubes dissolved in 1 litre of warm water
• 2Tbps olive oil
• 2 cloves of garlic, minced
• 300 gr deboned pork meat (either steak or fillet)
• 8-10 baby potatoes - cooked until firm but ready
• 2 Tablespoons Truffle Oil
• salt to taste
• 1 x 500gr bag of cooked white beans ( soak over night in water , drain, rinse and boil for approximately 1hr)

To Garnish :
Charcoal/ Black Salt
Olive Oil
Sprig of parsley

1. Soak your 500gr bag of White beans overnight in water , drain , rinse and boil in 1 litre of  Chicken Stock (made with cubes)with the pork meat for approximately an hour or until soft but not porridgy
2. Add the garlic , olive oil and simmer
3. Add the baby potatoes about 20 minutes prior to serving
4. Add the Truffle oil just prior to serving.

Serve with a drizzle of extra olive oil and the black salt.
Finish off with a sprig of parsley.

Makes 6 servings

I am absolutely going to try both of the above recipes and I am also itching to get out of my comfort zone by making some home made pasta and more 'broth' based soups ...... winter here I come!!!

I cannot thank my two guests enough for their kindness , time and generosity in sharing these lovely snippets of what winter soups are to them. Life is hectic and still these ladies took the time to cook and share with all of us .... THANK YOU!

Bon Apetit!

PLEASE NOTE: all this recipes were submitted by the food bloggers mentioned above with rights to use both recipes and photo's.
All content is copyrighted and express permission from the owners is required for reproduction.