Soup Yourself
For a low fuss, vitamin-packed warming winter meal – do the soup thing. Take the leftovers to work or freeze them for another rainy day.
The next time you visit a farm stall or weekend market, buy a few extra loaves of bread, wrap them in foil and freeze ‘em. Cook from frozen in a preheated 180 C oven and serve with soup and a wedge of gorgeous cheese – who said it was difficult to be a domestic goddess?
Here are two of my most favourite soups; the one on your right is my winter guilt free option especially good when winter weight starts taking its toll. The second is a more hearty option. Click here for a Good 'ol Lamb and Bean Soup.
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VOTE AND WIN
HURRY, HURRY, HURRY and make your mark - take part in building a real foodie culture by nominating your favourite products or outlets for the EAT IN RMB PRIVATE BANK SOUTH AFRICAN PRODUCE AWARDS. Not only will you celebrating and acknowledging the 'little guys' out there but you also stand a chance to win a Gelato Chef 2200 ICE CREAM MAKER. So, click here and get voting.
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Eat In at the Good Food and Wine Show
If you’re in Cape Town, make sure you get down to the GOOD FOOD AND WINE SHOW, CAPE TOWN CONVENTION CENTRE, 24 - 27 MAY. Come to the EAT IN RMB PRIVATE BANK stand where we'll have copies of Eat In magazine as well as the winning products from Eat In RMB Private Bank South African Produce Awards for you to buy and taste.
BUT THAT'S NOT ALL! You will also be able to vote for your favourite producer, product, and foodie store with us at the show and win some amazing prizes. Prizes up for grabs are a Kenwood Titanium Major worth R5000 as well as a Kenwood Silver Retro Coffee Maker worth R2000.
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Vegetable and barley soup
A soup to detox and nourish you when you need it most.
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2 T (30ml) olive oil (optional)
1 large onion or 2 well-washed leeks, chopped
4 sticks celery, chopped
4 carrots, sliced
1C barley or brown rice, rinsed
3 cloves garlic, crushed
3 Cups (750 ml ) chopped cabbage
About 150 g (1/2 bag) spinach, spines removed
Large handful parsley, roughly chopped
1.5 litres vegetable stock
6 fresh tomatoes, roughly chopped
sea salt and milled pepper
Serves 4
Heat oil in a large, deep pot and fry onions, celery, and carrots and cook for 5 minutes until soft. Add barley or brown rice, garlic, cabbage, chopped spinach and parsley and toss to mix well. Add stock, tomatoes and seasoning. Bring to boil, and reduce heat. Simmer soup for about 40 - 50 minutes, until barley is soft. Eat as a snack or as a light lunch or dinner dish.
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