Italian recipes

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1 hour 40 minutes

Grain recipes

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1 hour 10 minutes

Butternut recipes

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Carrot recipes

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Salad recipes

Chicken schnitzel salad with creamy jalapeño dressing

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Christmas recipes

Roast gammon glazed with soft-eating nectarines, apricots and verjuice

1 hour 30 minutes

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Lamb recipes

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Butternut recipes

Best veg soup with amagwinya and gremolata

13⁄4 hours

Best veg soup with amagwinya and gremolata

By Khanya Mzongwana

Serves 8

Difficulty Easy

Prep Time 30 minutes, plus 25 minutes’ rising time

Cooking Time 13⁄4 hours

Ingredients

For the amagwinya:

1 kg cake flour, plus extra for dusting
10 g instant dry yeast
salt, to taste
3 cups lukewarm water
2 T T extra virgin olive oil
2 T honey
sunflower oil, for deep-frying

For the soup:

2 T extra virgin olive oil
1 onion, roughly chopped
1 large leek, sliced
4 sticks celery, roughly chopped
1 bouquet garni
2 large carrots, washed and diced
1 large butternut, peeled and diced
2 large potatoes, washed and diced
1 bulb celeriac, washed and diced
200 g split green peas
200 g black lentils
1–2 litres chicken or vegetable stock
sea salt and freshly ground black pepper, to taste

For the gremolata, mix:

2 lemons, zested
10 g Italian parsley, roughly chopped
10 g dill, roughly chopped
1 T sea salt

Method

To make the amagwinya, place the flour, yeast and salt in a bowl. Combine using your hands. Gently mix the water, olive oil and honey. Make a well in the flour mixture and gradually pour in the water-and-honey mixture, working in the flour with your hands. Add more flour if the mixture gets too sticky. Knead into a soft but firm dough, roll into a ball and cover with cling lm.

Allow to stand for 25 minutes, or until doubled in size. Stretch out the dough onto a floured surface and cut into your desired shapes. Heat the oil to 160°C and fry the amagwinya until golden brown and fluffy inside.

To make the soup, heat the oil in a heavy-based pan and add the onion, leek and celery. Sauté until caramelised, then add the bouquet garni, remaining vegetables, split peas and lentils and stock. Simmer gently, stirring occasionally, until the split peas, lentils and vegetables are soft and velvety. Remove the bouquet garni.

Soups like this are best left chunky, but you can blend it if you like.

Serve the soup topped with the gremolata and the amagwinya on the side.

Cook's note: The earthy aroma of boiling split peas reminds me of my childhood, when I would watch my mom chop colourful root vegetables to add to the pot. I usually make masses of this soup to give away to family.

The gremolata adds beautiful freshness to this soup and is surprisingly tasty with amagwinya. New snack alert!

Browse more soup recipes here.

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Sweetcorn tamarind soup

Pork cacciatore

Braciole (rolled beef) with pomodoro sauce

Mushroom ragù with no-stir baked polenta

Golden soup

The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Chicken schnitzel salad with creamy jalapeño dressing

Roast gammon glazed with soft-eating nectarines, apricots and verjuice

Spatchcock bacon-and-Brussels sprout confetti turkey with gravy

Crusted lamb ribs with anchovy-and-parsley salsa

Pressure-cooker Bolognese

Banana-and-pineapple carrot cake with honeycomb-and-Clemengold icing

Best veg soup with amagwinya and gremolata

Best veg soup with amagwinya and gremolata

Ingredients

Method