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Anna Ridgewell

Executive Chef

A lodge like Londolozi, although famous for its wildlife, is about far more than just that. The superb culinary experience which awaits every guest at Londolozi is thanks to the continued efforts of Anna, who has been instrumental in the development of new ...

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35 Comments

on Londolozi’s Lockdown Larder – Green Soup

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Marinda Drake
Master Tracker

Thank you for the recipe Anna. I am definitely going to try it.

Anna Ridgewell
Executive Chef

Thanks Marinda – it’s a lovely quick and easy one to make!

Jennifer Ridgewell
Senior Digital Ranger

Yum indeed for our African winter and perfect comforting soul food! I maybe added too much potato first attempt but it was still delicious – surprised how coconut milk enhanced the texture.

Anna Ridgewell
Executive Chef

@Jennifer Ridgewell, thank you! x

Joan Schmiidt
Master Tracker

Anna, loved the pea soup recipe

Anna Ridgewell
Executive Chef

Thanks Joan!

Vin Beni
Guest contributor

One of our many favorites!
(Any luck with securing some vino?)

Anna Ridgewell
Executive Chef

Thanks Vin! Yes, we have a few days a week now we can purchase alcoholic beverages!

Looking forward to trying this at home. Thank you for sharing.

Anna Ridgewell
Executive Chef

Thanks Elsie!

Ian Hall
Master Tracker

One of the great surprises was to see the difference between Woolworths in South Africa and what was the Woolworths in the UK , I think the phrase high quality vegetable stock would be easier to understand.
But I love recipes so thanks

Anna Ridgewell
Executive Chef

Thanks Ian – that’s great feedback and i will amend the recipe to reflect.

Karen Taylor
Explorer

I will certainly make this soup Anna, looks delicious ! Keep the recipes coming. Weather has turned very cold in the UK suddenly so soup perfect.

Anna Ridgewell
Executive Chef

Thanks Karen – yes, i see your weather has changed pretty quickly! The Lockdown Larder will be out each week, so keep watching the blog! I will post a few winter warmers as it’s chilly here in Plettenberg Bay as well!

Denise Vouri
Guest contributor

Thank you Anna for this fresh and simple recipe. Since the SIP order, I’ve been trying to be more creative in preparing lunch and dinner , using what the fridge donates, when the weekly grocery shopping is days away. Soup is a favorite so I will definitely try this, translating the metric amounts to the US system. I’ve taken the inedible ends of asparagus and added them to sautéed onion, garlic, potato cubes, and then added a quart of my homemade chicken stock- cook until all is tender and then use the stick blender until it’s smooth. If too thick, I add a bit more stock, water or a bit of vermouth. It’s fun to create although I’m longing to visit my favorite restaurants! Keep well and hopefully you’ll be back with your other family soon. See you!!

Anna Ridgewell
Executive Chef

Thanks Denise – i will make sure the future recipes reflect both metric and imperial to make it easier for you! That sounds delicious though.

Victoria Auchincloss
Digital Tracker

wonderful receipt, writing it down so I can make it!! Glad you are safe in Pletenburg, I went there once years ago. Beautiful!! stay safe and thanks for the soup!! Victoria

Anna Ridgewell
Executive Chef

Thanks Victoria!

yummy!! thanx for sharing!

Anna Ridgewell
Executive Chef

Thanks Martie! More coming, so keep watching the blog!

Judith Guffey
Digital Tracker

I’m very excited to see and try these recipes! Mahalo from Hawai’i.

Anna Ridgewell
Executive Chef

Thanks Judy – hope you are keeping safe in Hawai’i

Paul Canales
Senior Digital Ranger

I love this Chef Anna, and the Boyd story is precious! I’ve made many soups like this in my career, but not with the addition of coconut milk. A lovely idea! You’ve inspired me to make your version this week for a meal at home, but served chilled (it’s going to be hot here!) as a “sauce” under some beautiful pan roasted local king salmon. I’ll let you know how it turns out! Thanks and best to you and yours!

Anna Ridgewell
Executive Chef

Thank you Paul – please let me know how it works with the salmon – sounds delcious and such a good idea! I’d perhaps add some fresh dill to the soup to go with the salmon – yum!

Paul Canales
Senior Digital Ranger

Great idea! I was thinking mint since it’s abundant in my garden, but I like the fresh dill as well!

Camilla Coffey
Explorer

This looks delish!

Kara Taylor
Digital Tracker

That looks so delicious, can’t wait to make it. I am missing my favourite tagliatelle with truffle cream made for me last time….absolutely unbelievable!! Also green goddess dressing (tried to make it but just wasn’t the same, lol)

Anna Ridgewell
Executive Chef

Thanks Kara – stay posted and you will see some pasta recipes coming your way!

Leonie De Young
Senior Digital Ranger

The soup looks and sounds delicious Anna. Am sure you are longing to be back at Londolozi along with the guests. I hope that they get this virus under control over there – the entire world is suffering right now. Be well and stay safe and thanks for sharing.

Anna Ridgewell
Executive Chef

Thanks Leonie. Yes, missing my team of cheffies a lot but they are well and keeping safe.

Joan Schmiidt
Master Tracker

Cannot wait for your other recipes

Nicole Bernhardt
Senior Digital Ranger

Anna this looks amazing and I can’t wait to give it a try 🙂 thank you so much

Joanne Wadsworth Kelley
Master Tracker

Very generous of you to share this soup recipe, but then that’s just one of the Londolozi attitudes….open sharing on many levels. My thanks!

Michael and Terri Klauber
Guest contributor

Anna, What a great idea to share some recipes that we can try at home (or at our restaurant!) We look forward to seeing more of them and getting a bowl of this delicious soup on our next visit! 🙂

Kay Cook
Explorer

I made this soup and it is delicious!😋

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