Chilled Tomato Soup
Bushmans Kloof for Rooibos Limited

500 g ripe tomatoes, peeled and chopped
250 ml tomato juice
½ container (200 g) pimento*, chopped
430 ml cold, strong Rooibos
1 onion, chopped
12 ml sunflower oil
10 ml brown vinegar
1 clove garlic, crushed
salt to taste
freshly ground black pepper to taste
curry powder to taste
30 ml fresh cream


  1. Purée the tomatoes, tomato juice, pimento, Rooibos, onion, oil, vinegar and garlic in a food processor until smooth.
  2. Flavour with salt, pepper and curry powder.
  3. Chill well.
  4. Stir in the cream just before serving.

Serves 6 to 8

* Pimento is canned red sweet peppers available bottled or tinned. For this recipe 2 roasted and skinned red peppers can also be used instead.


Butternut-Rooibos Soup
Edgar Osojnik

1 litre water
3 Rooibos tea bags
1 kg butternut, halved and seeds removed
1 clove garlic, sliced
olive oil
1 medium onion, finely sliced (100 g)
500 ml cream
salt and freshly ground black pepper


  1. Pour the water into a medium-sized saucepan, add the Rooibos tea bags and bring to the boil. Simmer for 5 minutes, then remove from the heat and leave the Rooibos to infuse for 20 minutes. Remove the tea bags.
  2. Preheat the oven to 180 ºC.
  3. Place the halved butternut on a roasting pan, sprinkle with the garlic and a drizzle of olive oil, and roast until soft.
  4. Heat a little olive oil in a large saucepan and sauté the onion until soft and translucent.
  5. Add the roasted butternut flesh to the onion, and cook for approximately 5 minutes.
  6. Add the Rooibos stock and simmer for 30 minutes, stirring occasionally.
  7. Add the cream and simmer for 10 minutes (do not allow to boil).
  8. Season to taste and mix well.

Serves 4

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