Cape Vegetable Soup for in-between weather

Now is that awkward time of year when you feel like summer and eating lighter, but the weather is not always playing along. Treat yourself tonight to our lighter in style, but comforting and delicious Cape Vegetable Soup. Lighter than the hearty winter soups, but still comforting.

From our Cape Winelands Cuisine Recipe Book. (Page 41)

Cape Vegetable Soup Recipe

Vegetable soup has been part of Cape cuisine since the first Dutch settlers arrived here in 1652.

Different vegetables, with or without meat or bacon, were used to prepare this soup. As was the custom 300 years ago when meat was omitted from soup, olive oil is used and the soup is thickened with finely ground nuts.


1 cups (375 ml) ground almonds

2 cloves garlic

2 ½ cups (625 ml) good quality vegetable stock

1 sliced white bread, crusts removed

10 tsp (50 ml) sherry vinegar

¼ cup (60 ml) verjuice

½ cup (125 ml) olive oil (preferably not extra virgin, as it might add a bitter flavour)

Salt and freshly ground black pepper


Place all the ingredients, except the seasoning, in a large saucepan and bring to the boil.

Blend until smooth and then season with salt and pepper to taste.

Can be served hot with croutons, or cold with a spoonful of chopped lettuce.

Serve with a little olive oil drizzled over.

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