(6 portions)


  • 375 strong rooibos
  • 1 piece (25 mm) fresh ginger-root, peeled and roughly chopped
  • 25 ml soft brown sugar
  • 100 g dried apricots


  • 2 leeks, washed and thinly sliced
  • 30 ml olive oil
  • 2 large cloves of garlic, macerated, peeled and crushed
  • 30 ml lemon zest, finely grated
  • 30 ml medium-strength curry powder
  • 250 ml medium-strength rooibos
  • 750 ml vegetable stock
  • 1 kg frozen petits pois
  • 250 ml cream
  • 25 ml honey
  • salt and cayenne pepper to taste

Start with the topping. You can prepare it a few days in advance. Put the tea, ginger and sugar in a small saucepan and heat over low heat. Stir until sugar has dissolved. Add apricots, put on the lid and allow to simmer for at least 30 minutes over low heat until apricots are swollen and soft. Allow to cool and pulp until smooth. Rub the mixture through a sieve, spoon into a suitable container, cover the surface snugly with cling film, and refrigerate until needed.

Make the soup. Fry leeks in oil in a large saucepan until leeks are soft. Stir in garlic and lemon zest, increase heat and stirfry for 1 minute. Add curry powder and stirfry. Keep adding small amounts of tea to prevent the mixture from burning. Add the rest of the tea and 250 ml of stock, heat to boiling point, lower heat to a medium point, and simmer for 10 minutes. Add rest of stock to curry mixture and heat to boiling point. Add peas and allow to warm through. The mixture should not boil again. Allow to cool slightly and pulp in thirds in a liquidiser. Pour through a sieve into a clean saucepan. Add the cream and honey and heat to boiling point. Taste and season with salt and cayenne pepper to taste. If soup is slightly thick, it may be diluted with a bit of extra tea or cream. Spoon into warmed soup bowls. Top with about a spoon of the cold apricot purée and serve with bread.