Warm Winter Recipe For Cold Lockdown Days With Clover Mama Afrika

Looking for a quick dinner idea you can whip up in a flash? Look no further! Clover Mama Afrika has a tasty and delicious recipe to help make even the most ordinary dinner feel like a bowl of comfort. This simple soup recipe is delicious and super easy to make to keep you warm and full as nights get colder. Whip up this creamy tomato soup when you need a bit of comfort.

The recipe is available in the Clover SA Food Favourites cookbook, which is filled with great, wholesome and truly South African recipe. The recipe book has in part been subsidized by Clover because we believe that good food and great memories shouldn’t be limited by price. Also, by purchasing the cookbook, you will be actively helping ladies around South Africa achieve their small business dreams through the Clover Mama Afrika project, link to website – www.clovermamaafrika.com The project aims to identify women who are already agents of change in their communities and helps train them to become self-sustaining women with skills, which then they can use to derive income from, in order to support orphaned and abused children and the elderly and infirm.  

The cookbook can be purchased at Lapa Publishers.

Oh-so-good, creamy tomato soup



60 ml CLOVER Springbok butter

100 g bacon, cut into fine strips

Onion, chopped

Carrot, peeled and finely chopped

Celery stick, chopped

4 Garlic cloves, finely chopped

80 ml Cake flour

5 x 250 ml Chicken stock

410 g Tin of whole peeled tomatoes

Fresh parsley twigs

Fresh thyme twigs

Bay leaf

250 ml CLOVER cream

Some salt and freshly ground pepper to taste


1. Heat the butter in a large heavy-bottomed saucepan and add the bacon. Fry the bacon until it is crispy and the fat has been fried out. Remove the bacon with a slotted spoon and drain the excess oil on a paper towel. Keep aside.

2. Turn down the heat to medium and add the onion, carrot, celery and garlic. Cook the vegetable mix until tender and aromatic. Stir from time to time.

3. Stir in the flour, and cook for 3 minutes. Pour the chicken stock into the saucepan and mix well.

4. Pulp the tomatoes and add to the soup. Bring to the boil, stirring continuously.

5. Tie the parsley, thyme and bay leaf together with a piece of string and add to the soup.

6. Turn down the heat and simmer for 20 minutes. Remove from the heat, let the soup cool down, and remove the herbs.

7. Pulp the soup in batches with a food processor or stick blender until smooth. Pour the soup back into the saucepan and heat slowly over medium heat.

8. Stir the cream into the soup, season to taste and serve immediately.

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