African Fusion Soups


Saturday, May 5th, 2012

Carrots & Kaffir leaves soup

Carrots & Kaffir leaves soup

This soup is one of the many ways  of making sure that you’ve got a dose of vegetables. I’ve chosen carrots as one of my favourite vegetables, made it into a soup with a touch of Oriental. It is packed with nutrients and makes our bodies work  more efficiently.

Ingredients: (4)

4 Medium-sized carrots, peeled and cubed

1 Medium onion, peeled and chopped

2 garlic cloves, peeled and chopped

1thumb sized ginger, crushed

2tbsp vegetable oil

1 large tomoat, skinned, deseeded and chopped

1 large potato, peeled and cubed

3 Kafir leaves

1 stock cube (of your choice) dissolved in 700ml of warm water

1 small tub of creme fraiche for garnishing

Heat oil in pan and add onions, garlic, ginger, tomotoes, kaffir leaves and sautee for 5 mins on medium heat, stirring all the time. Now add carrots and potatoes, cook for another 5 mins and add the stock, bring to boil, reduce heat and simmer for 25mins until potatoes and carrots are cooked. Check seasoning and add crushed black pepper. Cool and put in a liquidiser for a smooth consistency. Serve in individual bowls with a dollop of  creme fraiche with French garlicy bread.

Greetings and enjoy!!


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Posted in General, Main Courses - Vegetarian, Recipes, Soups, Vegetables | 1 Comment »


Thursday, March 29th, 2012

Cucumber, Mint & Coconut milk soup

Cucumber, Mint & Coconut Milk soup

This is a soup I have devised with my vegetarian friends in  mind. It is simple to make , very cheap and nutritous.  Try it and tell me what you think.

This is for 4 people


1 cucumber

1 vegetable stock dissolved in 700 ml of warm water

4tbsp of coconut milk

2tbsp of vegetable oil or olive oil

1 medium onion, peeled and chopped,

2 cloves garlic  and crushed

50gr mint leaves (reserve couple for garnishing)

salt & pepper

Peel cucumber and cut in half lengthways. Remove seeds and cut into very small pieces. Heat oil in pan saute onions and garlic,  for a couple minutes. Add cucumber, salt and pepper to taste. Gradually add the vegetable stock and simmer for 15mins or until the cucumber is tender. Now add the chopped mint leaves and simmer for another 10mins. Remove soup from heat, stir in coconut milk. Liquidise , return to heat but not boil, check seasoning. Serve immediately garnishing with the remainder of mint leaves.



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Posted in Cucumber, Main Courses - Vegetarian, Mint, Recipes, Soups | 2 Comments »


Sunday, February 5th, 2012

I use a lot of green and red peppers in my cooking and have been buying them at my local market for many many years. When I go to the market late on Saturday afternoons, my favourite stallholder often fills my bag up with freebies he does not want to take home with him. The moral is – cultivate a friendly rapport with your local greengrocer! This recipe came about when, on one occasion, he gave me a big bag of red peppers and I was wondering what to do with them. After much thought and a flash of inspiration, this recipe was born! My husband loves this soup and thinks it’s “smashing.” I hope you do too.

Sweet Red Pepper with Coconut milk

Sweet Red Pepper with Coconut milk

(Serves 4)
8 medium sweet red peppers or 6 large ones, deseeded and chopped
into little pieces
2tbsp vegetable or olive oil
1 medium onion, peeled and chopped
1 chicken or vegetable stock dissolved in 500ml of warm water
2 garlic cloves, peeled and crushed
125ml coconut milk (reserve some for drizzling over soup)
50g basil chopped
Salt and coarse black pepper
Heat the oil and fry all ingredients, with the exception of milk, stock and basil on medium heat for a couple of minutes. Add the stock, milk and basil, bring to boil and simmer for another 15mins. Check seasoning. Cool and liquidise. Drizzle the remaining coconut milk over the soup in a circular swirl and serve with warm garlic bread.
Absolutely mouth-watering!


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Sunday, February 5th, 2012

The cold spell has now come upon us with vegence, so I thought you’ll  like some delicious, orgasmic soup to warm your cockles!! This soup embodies everything you’ll need to keep you going during the winter months in that it is healthy, flavoursome and full of passion. So, without further ado, here are the ingredients:-


Sweet Potato and blackeyed beans soup

Sweet Potato and blackeyed beans soup


2tsp vegetable oil or olive oil; 1 medium sized onion, peeled and chopped, 2 garlic cloves, peeled and crushed, 1 thumb-sized peeled ginger, crushed; 2 tomatoes, chopped, 100gr peeled and cubed sweet potato; 100gr cooked blackeyed beans;  (you can buy cooked tinned beans from supermarkets, but you need to rinse them thoroughly to rid them of all the preservatives); 1 vegetable or chicken stock cube (dissolved in 320ml of warm water), 250ml of coconut milk; 50gr fresh curry leaves; Crushed black pepper to garnish.

Method: Heat oil in saucepan, add onions, ginger, garlic and cook on low heat for a couple of minutes. Then add the cubed sweet potato,tomatoes and the fresh curry leaves – cook for a further 5mins, stirring all the time, and then in goes the stock and coconut milk, bring to boil and simmer until the potatoes are soft. Add the cooked beans. Cook for a further 5min. Check seasoning.  Divide soup into 2 parts, liquidising one half and then emptying the other half  into the saucepan. Warm through. Serve in individual warmed soup bowls, accompanied with warm garlic bread, and garnishing with the freshly milled black pepper.

PS: If you find the consistency too thick for your liking, add a little water to achieve the right consistency to your taste before serving.


See ya!

Nina Gaskell






Posted in Recipes, Soups | 1 Comment »