Mommy’s grated vegetable soup
4 to 6
Easy
2–2 ½ hours
"My mom’s no-knife hack – grating the vegetables – gives this soup the most unctuous, moreish texture. While you could use a meatier option, such as oxtail, the beauty of this dish is its humble beginnings." – Emma Nkunzana
Ingredients
Method
- 1 kg beef or lamb bones
- salt, to taste
- 1 onion, grated
- 200 g celery, grated
- 250 g carrots, grated
- 1 garlic clove, smashed (optional)
- 250 g dried red speckled beans, soaked overnight
- 1.5 litres water
Method
Ingredients
1. Preheat the oven to 200°C. Place the bones on a baking tray, sprinkle with salt and roast for 15 minutes, or until slightly golden.
2. Heat the oil in a large, heavy-based saucepan and add the onions. Cook until softened and translucent, about 8–10 minutes. Add the celery, carrots, and garlic, if using. Sauté for a few minutes until softened.
3. Add the roasted bones and the beans, then top up with water until the bones are submerged. Bring to a simmer, cover, and reduce the heat to its lowest. Cook for 2–2 ½ hours, stirring soup to prevent beans the beans from catching. Add more water if necessary. Serve as is or with buttered brown toast.
Videography: Kevashan Moodley and Romy Wilson
Photography: Jan Ras
Food assistant: Leila-Ann Mokotedi
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