Easy Soups for the Soul

Spicy Lentil & Bacon Soup

Serves: 6

  • 8 thick rashers smoked bacon, coarsely chopped
  • 2 tbsp olive oil
  • 2 large leeks, cut into chunks
  • 4 garlic cloves, finely chopped
  • 2 tsp dried chilli flakes
  • 400g red lentils, rinsed
  • 1.5 chicken or veggie stock
  • 400g tin of coconut milk
  • juice of 1 lime

To garnish:

  • lime wedges
  • fresh coriander
  • 1 fresh red chilli

1. Heat the olive oil in a large pot and cook the bacon till golden. Remove and set aside.

2. Gently fry the leeks and garlic for a few minutes until softened. Stir in the chilli flakes and lentils and toss together for a few minutes.

3. Pour in the stock and coconut milk and simmer for 15 min or until the lentils are cooked.

4. Remove from the heat and stir in the bacon.

5. Serve with lime wedges, and garnish with coriander and fresh chilli.

Chardonnay complements this dish.

To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za

Watercress and Smoked Trout Soup

Serves: 4

  •  20g butter
  • 1 onion, finely chopped
  • 700g Mediterranean potatoes, finely chopped
  • 1 litre good quality chicken stock
  • 1 small bag watercress, rinsed
  • 1 small bag spinach, rinsed
  • 1 tub of crème fraiche
  • 200g smoked trout, flaked

1. Melt the butter over medium heat in a large pot. Add the onion and potatoes and cook for 5 mins.

2. Add the chicken stock and cook for 10 min or until the potatoes are tender.

3. Remove from the heat, add the watercress[AP4] and half a tub of crème fraiche, blend until smooth. 

4. Top with the smoked trout, crème fraiche and watercress. 

Viognier complements this dish.

To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za

Recipe Diane Heierli • Photography C&D Heierli