The soup can be served either hot or chilled, with sour cream. It is perfect made a day or 2 in advance, and leftovers are delicious the following day. It is important to purée the soup and pass it through a sieve to get rid of the spice kernels.

60ml olive oil
3 cloves garlic, crushed
1 small chilli, cut in half
3t cumin seeds
2t coriander seeds
750g carrots, peeled and cut into large chunks
2 large onions, peeled and cut into large chunks
4 sticks celery, washed and cut into chunks
1 medium fennel bulb, washed and sliced
±700ml water
2t salt
1 large bunch coriander, washed, and leaves separated from stalks
1 handful of leaves retained for garnish

120ml soured cream (optional)

  1. Over a medium heat in a heavy-based pot warm the olive oil with the garlic, chilli, cumin and coriander seeds until the spices begin to sizzle and the aroma is released.
  2. Turn up the heat, add the vegetables and stir well to coat each piece with the flavoured oil.
  3. Cover with a lid and cook without colouring for 4-5 minutes, stirring occasionally.
  4. Add water to barely cover, add salt and the coriander stalks. Bring to the boil, cover and simmer until all the vegetables are soft, ±20 minutes. Strain the vegetables, retaining the stock (the water that the vegetables were boiled in).
  5. In a food processor or liquidiser, purée the vegetables. Push the soup through a sieve into a clean pot. Mix the stock into the puréed vegetables to your desired consistency (more stock for a thinner soup) and re-heat (or place in fridge until required).
  6. Chop the coriander leaves and stir into the soup, taste and adjust the seasoning.
  7. To serve
  8. Serve hot or chilled with a scoop of soured cream, a sprig of fresh coriander and focaccia or other crusty bread.

Serves 6

Wickedfood Cooking School

Sunninghill – (011) 234-3252

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.