This traditional and hearty soup mainly prevalent in the Eastern Cape province of South Africa is usually simmered in the household hearth. In cold winters, as the soup cooks, the family gathers around the hearth telling stories to pass the time, and the faint scent of what will be envelops those present, immersed in their memories. This soup is also traditionally prepared for the sick.
Ingredients for 4 portions
- fresh corn, shelled from the cob 500g
- Borlotti beans, soaked overnight 250g
- water 500ml
- canola oil 15ml
- onion, finely chopped 1
- carrots, peeled and diced 100g
- Tomatoes, stripped of skin and seeds and diced 200g
- Spinach/leafy greens, chopped 100g
- curry powder 5g
- sweet potato, cubed 1
- Salt to taste
Preparation
Drain the beans well and rinse thoroughly.
Put the beans together with the corn in a pot with water.
Bring to a boil, then lower the heat. Simmer the beans until tender.
Heat canola oil in a frying pan. Sauté the onion and carrots until tender and translucent.
Add the potato cubes and curry powder and sauté to release all the flavor.
Add the curry mixture and tomatoes to the corn and beans and simmer for about 45 minutes.
Also add the chopped spinach and continue cooking on low heat for 5-10 minutes until the spinach is cooked.
Season the soup with salt and pepper and serve piping hot.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.