Whilst I wait 1600km away from Londolozi in the quaint town of Plettenberg Bay on South Africa’s Western Cape, I continue to keep my passion for cuisine alive as I share with friends and family some of Londolozi’s favourite dishes. After receiving some requests from Londolozi guests all around the world it occurred to me that whilst some of you cannot be at Londolozi, you still can make some of these delicious family-style dishes at home. And so “Londolozi’s Lockdown Larder by Chef Anna” is born, a space to share with you my favourite, simply sophisticated dishes with tips, secrets and recommendations. I’d love to know how you all get on with these recipes and to know whether you have any questions, as well as what dishes you miss most from Londolozi, so please do so in the comments section below.
larder, /ˈlɑːdə/, noun: an old fashioned term which means room or large cupboard for storing food. This was often in the very early days of Londolozi (early 70’s), the only way to keep food fresh was in an aerated cupboard under a marula tree with nothing but a wet kakoi.
Deliciously Green Soup
This soup I initially created for Boyd Varty for when he returned home from extensive travel sharing the Londolozi Story or when he had finished a Londolozi Retreat and needed some ‘soul food’ meaning good greens right out of the soil, sunlight and gardens of Londolozi. “Light on the salt and the coconut” was his instruction! So evolved one of Londolozi’s plant-based originals.
Light, healthy and packed with goodness, it’s an easy soup to make and also a great way to use all your half open packets of green veggies in the fridge!
This is a soup that we now refer to as “Boyd’s Soup” in the Londolozi Kitchen – we vary the ingredients depending on what we have in the Londolozi Gardens.
- 2 Tablespoons Olive Oil
- 3 Cloves Garlic
- ¼ Hand Fresh ginger, grated
- 800g Spinach, watercress, broccoli, leeks, potatoes, zucchini, pakchoi
- 2 White Onions, roughly chopped
- 1 Litre Woolworths vegetable stock, or homemade if you have
- 340ml Coconut milk
- 1 Teaspoon Salt
- In a large saucepan – heat the olive oil and sauté the onions, ginger & garlic.
- Throw in all your veggies roughly chopped
- Add the stock and make sure the vegetables are covered with the liquid – you can always add some hot water here.
- Simmer away for 20 minutes or until the potatoes are soft.
- Add the coconut milk and salt
- Blend until smooth. Taste again. Season with cracked black pepper
Garnish – I used some deliciously strong gorgonzola I had in the fridge and some thyme leaves. Served with toasted ciabatta
Anna’s Tip – this soup is great to keep in the fridge for 2 days and served cold is also delicious!
Happy Cooking! There is so much more to come, I’m very excited to share the rest of my Londolozi Lockdown Larder with you…