To help us stay warm as the temperatures drop and winter sets in, we asked Chef Jovan Bester from the Pretoria campus to share a recipe for something hot and spicy.
“This recipe for spiced Butternut soup is one of my winter favourites because the creamy and spicy nature of this soup adds just that bit of zing to help you stay warm”, says Chef Jovan.
- 200g of peeled en de seeded butternut
- 4g Veg stock
- 5g Turmeric
- 5g Ginger powder
- 5g Fresh ginger( Minced)
- 4g Fresh Garlic( Minced)
- 5g fresh Coriander
- 20g High Quality White chocolate(Powdered)
- 2ml Truffle oil
- 500ml water
- 5ml Honey
- 10g white onions (Brunoise)
- 10g Leeks (Brunoise)
- 50g Butter
- 50ml Cream
- In a hot pan add the butter to melt.
- Add the onions and leeks. Sweat them first for 2 min then add the spices (Tumeric, Garlic, Dry and fresh ginger).
- Cook spices for 2 min, then remove from heat and reserve.
- Add the vegetable stock to the hot water and whisk.
- Cut butternut into equal blocks and add to pot. Add the onion mix to the pot also. Pour stock over it and put a lid on. Boil butternut until soft, you must be able to mash it easily with a fork.
- In a Blitzer add the butternut with the liquid. Blitz until smooth (you may see some darker bits of the onions and spices but don't worry, they give little flavour surprises in between.)
- Now just before serving, add the cream and whisk.
- Pour into a mug or plate, top with white chocolate then the coriander and finish with a drop or 3 of Truffle oil. Always serve hot.
- Serve with a nice crispy Sour Dough Bread and a glass of Sauvignon Blanc.
Savour the Best culinary schools in Gauteng. Capsicum Culinary Studio campuses are strategically located in major centres nationally, these include campuses in Pretoria, Boksburg and Johannesburg.