Bread and Soup

A steamy bowl of soup with freshly baked bread is sublime on a cold wintery day. There are many choices to make when it comes to deciding what soup and what bread to make. Some are easy, and some a bit more complicated. There are some winners out there from different cultures too. We have gathered some new things for you to try and get excited about.

Mushroom Cappucino

This is one of the easiest recipes you can make if you like mushrooms! Buy the freshest mushrooms you can get and cook up a cappuccino version. This is also the perfect soup for a Mad Hatter’s Tea Party, served in a teacup!

Ingredients:

1kg fresh mushrooms – any kind will do, but brown mushrooms will give a good flavour
2 tablespoons butter
2 cloves garlic
2 cups vegetable stock
1 cup cream
1 cup milk
Salt and pepper

Method:

Slice the mushrooms and add to a pot with the butter. Cook until the mushrooms are soft. Add the garlic, stock cream and milk, and season with salt and pepper. Heat ingredients together and blend until smooth. Separate a little of the soup and froth until foamy. Add the soup to cups and top with the foam. Serve with toasty croutons. Serves 4.

Korean Garlic Bread

Sweet and decadent, this Korean version of garlic bread is something everyone should try. It’s rich and full of garlicky flavour.

Ingredients:

4 plain or brioche burger buns – any basic bread dough recipe will be okay
225g cream cheese
175g butter
10 cloves garlic, finely sliced and then chopped
50ml milk
1 egg
25g honey
3 teaspoons dried parsley
¼ teaspoon salt

Method:

Slice the buns into a star shape, making 8 wedges without going right through to the bottom.
Combine the melted butter, garlic, milk, egg, honey, parsley and salt in a pot. Soften the cream cheese to room temperature and then fill into the wedges in the buns, leaving some for the top. Dunk the rolls into the garlic butter and place on a baking tray. Top with more cream cheese and then bake in a preheated medium oven (180°C) for 20 – 25 minutes. Serves 4.

Roasted carrot and garam marsala coconut soup

Ingredients:

4 cups carrots, peeled and chopped into rounds
1 cup onion, peeled and chopped
Olive oil
½ teaspoon cayenne pepper
1 tablespoon garam marsala
Salt and pepper
1 can (400ml) coconut milk
Dash of lime juice

Method:

Place the carrots and onions on a baking tray and sprinkle with olive oil, cayenne pepper and garam marsala. Bake in a medium oven at 180°C for 30 minutes or until the veggies are soft. Add to a blender or food processor and add a little of the coconut milk. Blend until smooth adding coconut milk as needed. Thin down with a little water if necessary and season with salt and pepper. Just before serving, add a dash of lime or lemon juice for freshness.
Serves 4.

READ MORE: Plant a soup garden!

Onion stuffed paratha

Ingredients:

300g flour
1 teaspoon salt
1 – 2 tablespoons vegetable oil
220ml boiling water (adjust if necessary)

For the filling:

2 onions, finely chopped
2 tablespoons vegetable oil
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon chilli flakes
Handful fresh coriander, chopped
Salt and pepper

Method:

Add the flour and salt to a bowl and mix. Add 1 tablespoon vegetable oil to the boiling water and slowly add to the flour combining as you go. It should form a soft dough that is not too sticky or too dry; add more water if necessary.
Knead the dough until it forms a round well and then set aside for 30 minutes to rest.
For the filling, add vegetable oil to a pan and add the onions. Turn down the heat to low and cook the onions until soft. Add the spices and season with salt and pepper. Cook until just caramelised. Stir in the fresh coriander and set aside to cool.
To make the paratha, divide the dough into 6 equal portions. On a floured surface, roll out the dough to form a round about 12cm in diameter. Add 2 tablespoons of the onion mixture into the middle and pinch the edges of the dough together over the filling to form a ball. Place this on the floured surface and gently roll out until you get a round about 16 – 18cm in diameter. Place a frying panel or flat griddle on medium heat and brush with a little oil. Add the paratha and cool on each side for about 2 minutes until browned and cooked through. Wrap in a clean dishcloth to keep warm and soft while the others are cooking and serve.
Serves 4 – 6.

A soup of Mexican flavour

A bold blend of tomato and sweet pepper is tempered with avocado, sour cream and lime for a fusion of Mexican flavours in one bowl.

Ingredients:

6 medium tomatoes, quartered
2 red sweet peppers, seeds removed and cut into quarters
1 onion, peeled and quartered
Olive oil
4 cloves garlic
500ml vegetables stock
Salt and pepper
½ teaspoon paprika

For the salsa:

1 can red kidney beans, drained and rinsed
½ avocado, peeled and diced
½ can corn, drained and rinsed
Handful fresh coriander, chopped
1 – 2 chillies, sliced to taste
Squeeze of lime
Serve with sour cream

Method:

Place the tomatoes, red peppers and onion on a baking tray and sprinkle with olive oil. Mix the vegetables with your hands to coat well. Bake at 180°C for 30 – 40 minutes until the veggies are soft and nicely golden. Move the veggies to a saucepan and add the stock, salt and pepper and paprika. Using a stick blender, or a blender, blend until smooth.
For the salsa, place all the ingredients in a bowl, squeeze over a dash of lime juice and carefully mix together. Place the soup in bowls and top with the salsa. Serve with the sour cream and a nice crunchy bread. Serves 4.

Milk Bread

Light and fluffy, this bread is the ultimate in a tasty bite to go with any type of soup.

Ingredients:

4 cups bread flour
1 packet dried yeast (10g)
1 teaspoon salt
2 tablespoons milk powder
1 cup water
60g butter
2 eggs
2 tablespoons honey
½ cup cream
1 egg, beaten
Flaked salt

Method:

Heat the water and butter in a saucepan until just boiling. Take off the heat and add 1 cup of the flour into the water, all at once. Mix well until the mixture forms a ball and then beat in the 2 eggs one at a time, like a choux pastry. At this stage move to a mixer with a dough hook, or continue to mix by add. Mix the rest of the flour, salt and yeast together.
Add the honey to the cream and mix that as well. Add the flour mixture to the choux and alternate with the cream-honey mix until it’s all incorporated. Knead the dough for 5 minutes. Place the dough in a greased bowl, cover and keep in a warm place to proof for an hour. Knock down and knead for a minute. Place in a greased bread tin and let it stand for 30 minutes. Brush with beaten egg and dust with salt flakes. Bake in a medium oven at 180°C for 30 – 40 minutes. Serve hot with lashings of butter.

READ MORE: What are the best herbs for soups and stews?