|That's me, in the front, on the right of the picture, thinking about soup...|
So without further ado, here is Chakalaka soup, which, by the way, makes a good vegetarian soup, if you skip the meatballs and use vegetable stock. You could also swap the canelini beans for a tin of baked beans (which I understand is a little more traditional, but as I can't stand baked beans, then I swapped them out)
For the Soup
1 Red Pepper
1 Green Pepper
1 Red Chili
1tsp Minced Garlic
2tsp Minced Ginger
3 Tomatoes (Peeled)
1 Tin Chopped Tomatoes
1 Tin Canellini Beans
2tbsp Tomato Puree
1tsp Curry Powder
Handful of Chopped Fresh Coriander
For the Meatballs
250g Boerewors Sausage
1tsp Cayenne Pepper
1. Make the meatballs. Chop the onion very finely and combine with the de-skinned boerewors (Or you could use another type of sausage if you can't get the proper stuff). Add the spices and mix everything together and then roll out into small balls, about 3cm across. Put these in an airtight container and then refrigerate for about an hour
2. Slice the onion, red and green pepper, carrot and chili.
3. In your soup pan, heat some oil, then add the vegetables, as well as the curry powder, cumin, ginger and garlic. Fry for 5 minutes, until the vegetables start to soften and are thoroughly coated with the spices
4. Add the tinned tomatoes, beans, puree and stock then bring to the boil and simmer for 30 minutes
5. After 20 minutes, heat some oil in a frying pan and then cook the meatballs until they are nice and brown.
6. Add these, as well as the skinned chopped fresh tomatoes to the soup and cook for 5 minutes, then serve.
7. Garnish with a handful of chopped coriander or flat leaf parsley