IT’S SOUP SEASON!

KAROO VEGGIE SOUP

I first had this soup years ago at a bistro in Graaff-Reinet. It’s delicious with freshly baked bread and is a staple on my winter table. You can start with soup bones, but it’s also delicious as a purely vegetarian version.

MAKES ABOUT 4 LITRES PREPARATION: 20 MIN COOKING: 1¹/₂ HOURS

250g dry soup mix, soaked in hot water for 1 hour1kg soup bones, cut into piecessalt and pepper50g tomato puréeoil2 onions, peeled and chopped1 bunch soup celery, chopped6 carrots, cleaned and cut into chunks4 potatoes, peeled and chopped into pieces500g each butternut and sweet potato cubes1 small cauliflower, broken into florets (optional)about 3 litres veggie or chicken stock50g tomato pastesalt and black pepperjuice and gratedgenerous handful chopped parsleybread