Soup recipe collection

Bread recipes

Ajo blanco

Bread recipes

Beef-and-lentil soup with easy focaccia

25 minutes

Asian recipes

Asian-style chicken-and-corn soup

1hr 30 minutes

Soup recipes

Moroccan soup with pulses and easy drop dumplings

45 minutes

Cheese recipes

Brown onion soup with cheesy toasties

20 minutes

Dhal recipes

Dhal soup with chickpea flour dumplings

35 minutes

Bread recipes

Lamb bone-and-vegetable soup with bread dumplings

2 hours

Seafood recipes

Easy seafood chowder mix

10 minutes

Canned food

Italian tuna meatball soup

25 minutes

Air-fryer recipes

Tomato soup with air-fryer scones

20 minutes

Soup recipes

Mommy’s grated vegetable soup

2–2 ½ hours

Christmas recipes

Vanilla-butter prawn bisque

1 hour

Vanilla-butter prawn bisque

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour

Ingredients

2 T butter
1 T olive oil
12 prawn heads
1 onion, finely chopped
2 carrots, peeled and finely chopped
1 T tomato paste
3 tarragon sprigs
4 garlic cloves, chopped
½ t cayenne pepper
4 cups fish stock
1 T chicken stock powder
3 T flour
1 T vanilla extract
1 cup sherry
1 cup cream
sea salt and freshly ground black pepper, to taste
4 x 200 g Woolworths trout portions
Woolworths trout pearls, for serving

Method

1. Heat the butter and oil in a large pan. Add the prawn heads and cook for 2 minutes. Remove from the pan.

2. Add the onion, carrots and tomato paste and cook slowly until golden brown.

3. Stir in the tarragon, garlic and cayenne pepper and cook for 2 minutes. Add the stocks, flour, vanilla extract and the prawn heads. Simmer for 30 minutes, covered.

4. Transfer to a blender and blend until smooth, including the heads – this will add more flavour. Strain, then add the cream and sherry and season.

5. Pan-fry the fish on one side for 5 minutes. Turn and cook for 1 minute.

6. Ladle the bisque into bowls, top with the fish and spoon over the trout pearls.

Find more Christmas recipes

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly

Mince curry-stuffed jacket potatoes

Steak sandwich with truffle-horseradish spread

Wonton soup

Ajo blanco

Beef-and-lentil soup with easy focaccia

Asian-style chicken-and-corn soup

Moroccan soup with pulses and easy drop dumplings

Brown onion soup with cheesy toasties

Dhal soup with chickpea flour dumplings

Lamb bone-and-vegetable soup with bread dumplings

Easy seafood chowder mix

Italian tuna meatball soup

Tomato soup with air-fryer scones

Mommy’s grated vegetable soup

Vanilla-butter prawn bisque

Vanilla-butter prawn bisque

Ingredients

Method