This is a South African classic and is very popular in the Cape and around the Bokaap. It’s hearty and full of delicious and nutritious ingredients.
This soup is perfect for winter. It’s also a good reason to use up those dried beans you have sitting in your pantry.
I have used red speckled beans as my main ingredient, but you can use any dried beans you prefer.
The recipe usually has meat added but I have made this one vegan. You won’t miss it at all 😉
What you’ll need:
375g dried red speckled beans
1.5 L water
3 TBS olive oil
3 large onions, peeled & chopped
2 large leeks, peeled & chopped
3 carrots, peeled & thickly sliced
2 parsnips peeled & thickly sliced
1 can diced tomatoes
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp cayenne pepper
¼ tsp grated nutmeg
¼ tsp ground allspice
1 lemon, zested
Salt and pepper to taste
3 small red chilies, chopped, plus a little extra for garnish
How to do it:
I hope you enjoy this recipe as much as I did. And as always, if you try this out drop me a message and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas.
Looking for more winter warmers? How about trying my: