ROOIBOS VEGETARIAN SOUP RECIPES
These Rooibos Recipes make delicious vegetarian soups with subtle taste undertones and the increased health benefits due to the addition of the Rooibos tea
Butternut soup is a traditional South African favourite, the addition of Rooibos in this recipe turns it into even more of a treat
Rooibos Butternut Soup Recipe
3 Rooibos TeabagsMaking the Soup
4 cups [1litre] water
2 lb [900g] Butternut,
1 clove garlic
little olive oil
1 medium onion
2 cups [500ml] cream
ground black pepper to taste
Halve the butternut, removing the seeds
Slice the garlic very fine
Finely slice the onion, you should have about 4oz [110gm]
Pour the water into a saucepan and add the Rooibos teabags, bring to the boil and simmer for 5 minutes
Remove from the heat and allow the Rooibos to infuse for 25 minutes, thereafter remove and discard the teabags
Preheat oven to 350oF [180oC]
Place the halved butternut into a roasting pan, drizzle with a little olive oil and sprinkle with the garlic slivers. Roast the butternut until the halves are soft throughout. Remove from the oven and separate the flesh
Pour a little olive oil into a large, heavy bottomed saucepan and heat, then add the sliced onion and saute until it turns translucent and becomes soft. Add the roasted butternut flesh to the onion and cook for a further 8 minutes, ensuring that the mixture does not burn
Pour the Rooibos tea infusion over the butternut and simmer for 30 minutes, stirring occasionally
Add the cream, stirring to ensure it is evenly mixed. Simmer for 10 minutes ensuring that the Rooibos Soup does not boil
Season to taste and mix well.
This Rooibos Butternut Soup will serve 4 and makes a great light meal when served with crusty bread or rolls. The ROOIBOS TEA in this recipe enhances the health benefits of this delicious soup.
The addition of Rooibos tea to this recipe makes for a soup bursting with flavor, which is easy to make and which is great for those cold winter days
Rooibos Minestrone Soup Recipe
Rooibos Soup Ingredients
3 Rooibos Teabags
2 Vegetable stock cubes
2 small zucchini
1 large or 2 small potatoes
2 stalks celery
2 Tbsp [30ml] Italian seasoning
2 1lb [475g] tins crushed tomatoes
1 1lb [475g] tin kidney beans
3 Tbsp [45ml] tomato paste
1 cup [250ml] shell, rotini or other small pasta
Pour the water into a large heavy bottomed saucepan add the Rooibos Teabags and bring to the boil. Reduce the heat and simmer rapidly for 6 minutes.
Remove from the heat. Dissolve the stock cubes in the hot liquid and allow the Rooibos to infuse for 15 minutes. Remove the teabags squeezing to ensure all moisture is retained. Discard the teabags
Peel and chop the onions. Scrape and chop the carrots. Slice the zucchini. Peel and cube the potatoes. Chop the celery.
Add the tomatoes, tomato paste, onions, carrots, potatoes, celery and Italian seasoning to the Rooibos infusion, return to the heat and bring to the boil
Reduce the heat and simmer for 20 to 25 minutes.
Add the beans, zucchini and pasta and continue simmering for another 10 minutes until the zucchini is tender.
Remove from the heat. Season with salt and freshly ground black pepper.
Serve with warm, crusty peasant bread or garlic rolls, should be enough to satisfy 6 to 8 people depending on how hungry they are.
These 2 recipes are tasty examples of how one can use a Rooibos infusion in the place of water to add sweet, smoky undertones to classic soup recipes while at the same time increasing their health properties.
So go on, enjoy your ROOIBOS SOUP RECIPES you don't have to wait for winter to try them.
Since the basis of good cooking is experimentation why don't you experiment with adding Rooibos to some of your favourite recipes. I'd love to hear about them.
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