RECIPE | Hearty chicken & vegetable soup

Ideal for breaking your fast during Ramadan, this filling soup is a winter favourite. Best of all, it's budget-friendly too

12 May 2019 - 00:00 By Fatima Sydow and Gadija Sydow Noordien
Veggie and chicken soup.
Veggie and chicken soup.
Image: Supplied/Cape, Curry & Koesisters

Serves: 6-8

Ingredients:

375 ml (1½ cups) split peas

4 whole cloves

2 whole allspice (pimento)

6 pieces chicken

Salt and black pepper to taste

2.5 ml (½ tsp) cayenne pepper

3 carrots, peeled and finely grated

2 onions, grated

1 potato, peeled and grated

250ml (1 cup) finely chopped celery

250ml (1 cup ) pasta of your choice

Method:

  1. In a large pot filled with water, boil the split peas and whole spices for 1 hour or until the split peas are soft and mushy.
  2. Next, add the chicken, salt and pepper, cayenne pepper, carrots, onions, potato and 500ml (2 cups) warm water and cook for 30 minutes on medium to high heat.
  3. Now add the celery and cook for a further 20 minutes. Add more warm water as needed.
  4. Lastly, add the pasta and bring the temperature down to between medium and low and allow the pasta to cook until al dente or soft to the touch.
  5. Serve with freshly baked bread smothered in butter and jam. Delicious!

Cook's tip: Do not place the lid on the pot at any point while making this soup, as the split peas will cause it to boil over.

This recipe is extracted from 'Cape, Curry & Koesisters' (Human & Rousseau, R350). The authors, twin sisters Fatima Sydow and Gadija Sydow Noordien, like nothing better than sharing their Cape culture through their love of cooking and baking. The pair decided to publish a cookbook following the success of TV show, 'Kaap, Kerrie & Koesisters'. The book is a visual feast and includes some excellent ideas for Ramadan and the Eid celebration.


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