As the cooler months set in, there’s nothing quite like a warm, comforting bowl of soup to chase away the chill. Byron du Bois, the esteemed Executive Chef at Southern Sun The Cullinan, invites you to indulge in the rich and nourishing flavours of his signature Cape vegetable soup. This hearty recipe is not only a delight for the taste buds but also a celebration of the fresh, seasonal produce that the Cape region has to offer.

INGREDIENTS:

• 30ml olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery ribs, chopped
• 1 cup green beans, chopped
• 1 small cauliflower head, chopped
• 1 small broccoli head, chopped
• 3 cloves garlic, grated
• 1 ½ cups drained and rinsed kidney beans
• 1 can tomato purée
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 5 sprigs fresh thyme
• ½ cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt
• Pepper

OPTIONAL INGREDIENTS:

• Sundried tomato
• Broccoli florets for garnish
• Shaved marrow for garnish

METHOD:

1. Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, green beans, cauliflower, and broccoli. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the garlic and tomato paste. Cook for a further 2 minutes. Add the kidney beans, tomato purée, vegetable broth, bay leaves, oregano, and thyme. Cover with a lid and simmer for 20 minutes.
3. Season to taste with salt and cracked black pepper. Serve with chopped parsley and shaved parmesan.

Chef Byron du Bois’s Cape vegetable soup is the perfect blend of comfort and nourishment, making it an ideal choice for cozy evenings at home or elegant gatherings with friends and family. enjoy the warmth and richness of this hearty soup, and let it transport you to the beautiful landscapes of the Cape.