South African Soups That Tell a Story

South African Soups That Tell a Story

Traditional South African soups are a reflection of the country's diverse cultures and practical cooking traditions. Shaped by climate, history, and community life, these soups have been passed down through generations and remain a staple across rural villages, farmlands, and urban kitchens. This article introduces six traditional soups from Xhosa, Cape Malay, and Afrikaner backgrounds, highlighting their origins, how they’re made, and how best to serve them

1. Isopho Yeembotyi (Xhosa Bean Soup)

Historical Background:
Among isiXhosa-speaking communities in the Eastern Cape and beyond, isopho yeembotyi, is a simple sugar bean soup, and has long been a staple in rural households. Traditionally cooked in large, cast-iron pots over wood fires, this dish was designed to stretch ingredients and feed families over several days. Beans, often home-grown or bartered, provided valuable protein, while root vegetables made the dish filling and affordable. Over time, it became synonymous with frugality, nourishment, and comfort.

Recipe:

• 2 cups sugar beans (soaked overnight)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 potato, cubed
• 1 tomato, chopped
• 1 tsp mild curry powder (optional)
• Salt and pepper to taste
• 2 tbsp oil
• 6 cups water or vegetable stock
• Fresh parsley or thyme for garnish

Method:

1. Boil the soaked beans until partially soft (about 45 minutes).
2. In a separate pan, sauté onions, garlic, carrot, and potato in oil until softened. Add spices and tomato.
3. Combine the sautéed mix with the beans and simmer until the soup is thick and creamy. Lightly mash some of the beans for texture. Season to taste.

Serving Suggestions:
Traditionally served with dombolo (steamed bread) or umbhako (baked maize bread), this soup pairs well with sautéed cabbage or spicy chakalaka. It’s even better the next day, once the flavours have deepened.

2. Karoo Lamb Neck Soup (Afrikaner Heritage)

Historical Background:
This soup is a product of the semi-arid Karoo region, where sheep farming is central to both economy and cuisine. In early Afrikaner settler households, no part of the animal was wasted. Lamb neck, once seen as a tougher cut, became prized for its rich marrow and gelatinous texture after slow cooking. The soup was often made in the colder months using vegetables from the garden and preserved herbs.

Recipe:

• 800g lamb neck (bone-in)
• 1 onion, chopped
• 1 leek, sliced
• 2 carrots, diced
• 2 potatoes, cubed
• 2 tbsp flour
• 2 tbsp oil
• 6 cups lamb or beef stock
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper

 Method:

1. Dust lamb neck with flour and brown in oil. Remove and set aside.
2. Sauté onion, leek, and carrots in the same pot until soft.
3. Return lamb, add potatoes, herbs, and stock. Simmer on low heat for 2–3 hours until meat falls from the bone.
4. Remove bones before serving and adjust seasoning.

Serving Suggestions:
Best enjoyed with roosterkoek (grilled bread rolls) or thick farm-style potbrood. A spoonful of apricot chutney brings a sweet contrast to the savoury broth.

3. Cape Malay Spiced Lentil Soup

Historical Background:
The Cape Malay community, descendants of enslaved and exiled individuals brought to the Cape from Southeast Asia during the 17th and 18th centuries, contributed a unique spice palette to South African cuisine. Lentil soup became a household favourite, especially during the month of Ramadan. It is easy on the stomach, rich in fibre, and carries complex flavours despite its humble ingredients.

Recipe:

• 1 cup red or brown lentils
• 1 onion, chopped
• 1 tbsp ginger-garlic paste
• 2 carrots, grated
• 1 tomato, chopped
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 tsp ground coriander
• 1 tsp sugar
• Salt and pepper
• 2 tbsp oil
• 6 cups vegetable stock
• Lemon juice to finish

Method:

1. Sauté onion, ginger, and garlic in oil. Add grated carrots, spices, and tomato.
2. Stir in lentils and stock. Bring to a boil, then reduce heat and simmer for 40 minutes.
3. Blend partially for a creamy texture and season to taste. Add lemon juice before serving.

Serving Suggestions:
Traditionally paired with roti or puri, it is often accompanied by achaar (pickle) or fresh coriander.

4. Boontjiesoep (Afrikaner Bean and Bacon Soup)

Historical Background:
This thick, rustic soup reflects the practicality of early Afrikaner farm cooking. Dried beans and preserved meats such as salted pork or bacon were common pantry staples. Cooked low and slow, boontjiesoep became a comfort dish during long winters on the Highveld or in the Boland region, served from cast-iron pots and meant to sustain workers and children alike.

Recipe:

• 2 cups speckled or white beans (soaked overnight)
• 200g smoked bacon or pork belly, chopped
• 1 onion, diced
• 2 carrots, diced
• 2 potatoes, cubed
• 1 tbsp tomato paste
• Salt and pepper
• 6 cups chicken or vegetable stock
• Fresh parsley or marjoram

Method:

1. Boil beans until tender.
2. In another pot, fry bacon until crisp. Add onion and sauté until golden.
3. Add carrots, potatoes, tomato paste, and beans. Pour in stock and simmer until thick (45 minutes).
4. Season and garnish with herbs.

Serving Suggestions:
Serve with mosbolletjies (sweet aniseed bread) or dense rye bread. A knob of farm butter or a drizzle of cream elevates this humble dish.

5. Tomato Bredie Soup (Cape Malay)

Historical Background:
Bredie refers to a slow-cooked stew introduced by Cape Malay cooks using mutton or lamb and seasonal vegetables. The tomato variation is especially popular in winter, often turned into a soupier version to feed more people. Spices such as cinnamon and clove, uncommon in European stews, lend a signature warmth and sweetness.

Recipe:

• 500g lamb or mutton (bone-in preferred)
• 1 large onion, chopped
• 3 tomatoes (or 1 can), chopped
• 2 potatoes, peeled and cubed
• 1 cinnamon stick
• 1 tsp sugar
• 1 tsp ground coriander
• 2 tbsp oil
• Salt and pepper
• 6 cups water or stock

Method:

1. Brown meat in oil. Remove and set aside.
2. Sauté onions with cinnamon and coriander. Add tomatoes and sugar.
3. Return meat to pot, add potatoes and water. Simmer for 2 hours.
4. Remove bones if desired. Season to taste.

Serving Suggestions:
Best served with white rice or naan-style bread. Fresh coriander or a spoon of sambal on top adds brightness and depth.

6. Groentesop (Traditional Afrikaner Vegetable Soup)

Historical Background:
This farmhouse favourite emerged from the need to use garden vegetables before spoilage. Groentesop was especially common on smallholdings in the Western Cape and Free State, made with whatever was available, often a medley of cabbage, pumpkin, leeks, and potatoes. Barley or soup mix was sometimes added to bulk it up for working families. The soup is light yet hearty and deeply tied to seasonal cooking.

Recipe:

• 1 tbsp oil or butter
• 1 onion, chopped
• 2 carrots, sliced
• 1 leek, chopped
• 2 potatoes, diced
• 1 cup shredded cabbage
• 1 cup butternut, cubed
• ⅓ cup barley or soup mix (optional)
• 6 cups beef or chicken stock
• Salt and pepper
• Chopped parsley to garnish

Method:

1. Sauté onion, carrot, and leek in butter until soft.
2. Add the rest of the vegetables, barley, and stock. Bring to a boil, then simmer for 1–1.5 hours.
3. Season well and serve garnished with parsley.

Serving Suggestions:
This soup is ideal with slices of potbrood and butter, or with leftover roast meat on the side. It also freezes well and is often made in large batches.

These soups are more than recipes, they are living traditions, handed down in enamel pots and handwritten notebooks. Whether it’s the slow-cooked richness of lamb neck, the gentle spice of Cape Malay lentils, or the humble power of beans, each dish reflects the resourcefulness, warmth, and diversity of South African homes.Bottom of Form