Creamy Biltong Soup


Two of my favourite ingredients, biltong and blue cheese, make this a ‘must have’ comfort dish for winter.


  • 200g butter
  • 1 large onion, finely chopped
  • 250ml flour
  • 5ml ground cumin
  • 150g biltong powder
  • 2 Knorr Vegetable Stock Pot or 3 Ina Paarman Concentrated Vegetable Stock Sticks
  • 1L boiling water
  • 500ml milk
  • 380g (1 can) Nestlé Ideal Unsweetened Evaporated Milk
  • 5ml fresh nutmeg
  • 200g mature Cheddar, grated
  • 50ml sherry
  • 50g blue cheese, crumbled
  • salt and pepper to taste
  • extra biltong slices, to serve


  1. Dissolve stock in 250ml of the boiling water.
  2. Melt butter in a large pot and add onion. Fry until soft and translucent, then add the cumin and biltong powder.
  3. Add flour to the onion mixture and lower the heat.
  4. Slowly add the stock, stirring continuously and adding the rest of the boiling water while stirring.
  5. Add milk in small quantities until it is well incorporated and creamy. Grate nutmeg into the soup and add the evaporated milk.
  6. Turn off the stove and add the cheese, stirring to melt. Once you have added the cheese, don’t boil the soup again, as it will split.
  7. Add sherry and mix well before adding the crumbled blue cheese, leaving some for serving.
  8. Season to taste.
  9. Puree soup using a stick or jug blender.
  10. Serve with sliced biltong and crumbled blue cheese.

Carrot, Orange and Ginger Soup

I read menus the same way as I read recipe books … like a novel.

When we recently popped into Mugg and Bean for coffee, I noticed that they have a Carrot and Ginger soup on their menu. The ingredients ticked all my ‘to have’ boxes and I decided to try and construct my own version of this soup.

During the R&D process of developing a new recipe, it is sometimes difficult to pen all the ingredients and method down, as a lot of tasting and adjusting takes place. Do your own tweaking of my recipe if you need more or less of a bite.


  • 6 Carrots scraped and cut into rounds
  • ½ Onion, chopped
  • Olive oil
  • 2 Knorr Stock Pots (either chicken or vegetable)
  • 1 litre boiling water
  • 1 t freshly crushed garlic
  • 2 t freshly grated ginger
  • ½ handful fresh coriander, chopped
  • ½ t ground coriander
  • ½ t ground cumin
  • Zest of ½ an orange
  • Juice of the whole orange
  • ½ chilli
  • Salt and Pepper to taste


  • Fry the onion, garlic and ginger in olive oil in a large pot until soft and translucent.
  • Add the chopped coriander, ground coriander, ground cumin, chopped chilli and orange zest.
  • Dissolve the stock pots in the boiling water. Add the water, orange juice and carrots to the pot.
  • Let it simmer until the carrots are soft.
  • Puree soup using a stick or jug blender for a smoother consistency.
  • Season to taste