\n\u2022 Chocolate Ramen Soup \u2013 the basis of which is noodles, egg, vegetables and \u2026 chocolate!
\n\u2022 Kiburu Soup from Tanzania made predominantly with bananas, coffee and \u2026 dirt! Apparently, the dirt is the secret ingredient and adds a salty, earthy taste.
\n\u2022 Beer Soup. Invented by the Germans (who else?), made from a roux and the main ingredient \u2026 beer!
\n\u2022 Bird\u2019s Nest Soup, made from the nest of Swiflets, the weirdest thing about this soup is that the nests are made from the saliva of the birds!
\n\u2022 Menudo – originating from Mexico, it\u2019s used to cure hangovers and apparently tastes excellent. The main ingredient is cow\u2019s stomach which is simmered gently for hours to create rich and meaty flavours.
\n\u2022 Chicken\u2019s Testicle Soup. Thanks, but no thanks.<\/p>\n
While we can\u2019t share recipes of any of these bizarre broths, here are some far more tasty soup recipes from three chef lecturers from Capsicum Culinary Studio, SA\u2019s largest culinary school with six campuses across the country.<\/p>\n
![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/06\/Pumpkin_soup-267x400.jpg\")
<\/p>\n
Thai Inspired Pumpkin Soup<\/strong> (courtesy Capsicum\u2019s Cape Town campus) Ingredients<\/strong><\/p>\n 1 medium sized pumpkin Method<\/strong><\/p>\n Pre-heat oven to 180\u00b0C. Cut pumpkin in half and place on a baking tray in the oven for 30 minutes or until soft Broccoli & Cauliflower Soup<\/strong> (courtesy Capsicum\u2019s Boksburg campus)<\/p>\n Ingredients<\/strong><\/p>\n 1 onion Method<\/strong><\/p>\n Chop the onion, place it in a big pan with the olive oil and cook on a low-medium heat for 3 minutes. Add the chopped garlic and cook for another minute. Curry Tomato Soup<\/strong> (courtesy Capsicum\u2019s Durban campus)<\/p>\n Ingredients<\/strong><\/p>\n 450g can diced tomatoes, drained and juice reserved Method<\/strong><\/p>\n Preheat oven to 220\u00b0C. Spread the drained tomatoes on a baking sheet, drizzle with olive oil and season with salt and pepper. Probably one of the most warming of winter dishes is a bowl of soup, hearty, healthy and quick and easy to make. It\u2019s also filling – especially when enjoyed with a wedge of fresh bread – and can be a cheap yet nutritious meal, sometimes consisting of only a few inexpensive ingredients. It’s no wonder […]<\/p>\n","protected":false},"author":24,"featured_media":17227,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[3604,4901,2545],"class_list":{"0":"post-17224","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-healthy","9":"tag-hearty","10":"tag-soup"},"yoast_head":"\n
\n(serves 6)<\/p>\n
\n1 large onion, roughly chopped
\n2 tbsp Thai red curry paste
\n2 tbsp lemongrass
\n1 litre vegetable stock
\n400ml coconut cream<\/p>\n
\nAdd a little oil to a large pot chopped and toss in the chopped onion and the curry paste and saut\u00e9 on medium-high heat until onion softens.
\nAdd the lemongrass, stock and coconut cream.
\nWhen ready, scoop the cooked pumpkin off the skin and add to the pot, simmering for 15 minutes.
\nTurn off the heat allowing soup to cool. Season with kosher salt and ground black pepper.
\nBlend, using a stick blender, until smooth and creamy and reheat briefly before serving.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/06\/Broccoli_Cauliflower_Soup-272x400.jpg\")
<\/p>\n
\n1 tsp olive oil
\n\u00bd medium broccoli, chopped
\n\u00bd medium cauliflower, chopped
\n1 litre vegetable stock
\n1 garlic clove, finely chopped
\n1 tbsp Dijon mustard
\nMaldon sea salt and ground black pepper
\n1 tsp thyme, fresh or dried
\n1 tbsp basil, fresh or dried
\n175ml cream
\nShallots (optional)
\nFeta cheese (optional)<\/p>\n
\nRoughly chop the broccoli and cauliflower. (Save a few broccoli florets for garnishing.)
\nPlace the broccoli and cauliflower into the pan, add the stock and simmer for 15 minutes.
\nTurn off the heat and add the cream. Then add thyme, basil and mustard and stir well to incorporate the flavours
\nBlend with a hand blender.
\nLadle into soup bowls and garnish with small florets of steamed broccoli and finely chopped shallots or crumble feta cheese on top for a creamy finish.<\/p>\n![\"\"](\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2021\/06\/Tomato_Soup-400x267.jpg\")
<\/p>\n
\n\u00bc cup extra virgin olive oil
\nsalt and black pepper to taste
\n2 tablespoons butter
\n1 stalk celery, diced
\n1 small carrot, diced
\n1 onion, diced
\n2 cloves garlic, minced
\n1 cup vegetable stock
\n\u00bd teaspoon curry powder
\n1 teaspoon lime juice
\nHandful of pumpkin seeds, toasted
\nSour cream<\/p>\n
\nRoast until the tomatoes start to brown and shrink slightly, about 20 minutes.
\nHeat butter over medium-low heat in a large saucepan. Stir in the celery, carrot, onion and garlic and cook until softened, about 10 minutes.
\nMix in the roasted tomatoes, reserved tomato juice and the stock and simmer until vegetables are very tender, 15 to 20 minutes.
\nPlace pumpkin seeds in a small pan and toast in the oven (10 minutes) when roasting the tomatoes.
\nStir in the curry powder and lime juice, then remove from heat and puree with a hand blender until smooth.
\nServe with a swirl of sour cream, a sprinkling of toasted pumpkin seeds and a slice of fresh baguette.<\/p>\n","protected":false},"excerpt":{"rendered":"