Soup Over the Fire: 3 Hearty Recipes to Try This Winter

There’s something undeniably magical about winter in the bush. The crisp morning air, the smoky scent of firewood, and the stillness that wraps around Little Eden like a warm blanket. And when the sun dips behind the cliffs and the evening chill sets in, few things are as comforting as a steaming bowl of soup cooked over the fire.

Whether you’re escaping the city for a quiet weekend or gathering with friends and family in your chalet, these easy, fire-friendly soups will warm both bellies and hearts. No need for complicated ingredients or hours of prep – just a good cast-iron pot, fresh ingredients, and the crackle of a Little Eden fire.

Here are three simple yet delicious soup recipes perfect for your stay.

Fire-Roasted Butternut & Sweet Potato Soup

A South African favourite with a smoky twist.

Ingredients:

• 1 large butternut, peeled and cubes
• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, roughly chopped
• 3 garlic cloves, smashed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt & pepper to taste
• 1 litre vegetable stock (or chicken stock)
• A dash of cream or coconut milk (optional)

Method:

1. Toss the butternut, sweet potatoes, onion, and garlic in olive oil, cumin, paprika, salt and pepper.
2. Spread the mix onto a braai grid and roast over medium coals, turning occasionally, until charred and softened.
3. Transfer into a cast-iron pot or deep pan over the fire. Add stock and simmer for 20–30 minutes.
4. Use a stick blender (or mash well) until smooth. Stir in cream or coconut milk if desired.
5. Serve with toasted roosterkoek or thick slices of buttered bread.

Tip: Add a pinch of chilli flakes for an extra kick.

Smoky Tomato & Bean Soup

Perfect for chilly evenings and ideal if you’re feeding a hungry group.

Ingredients:

• 1 tbsp oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 red pepper, chopped
• 2 tins chopped tomatoes
• 1 tin red kidney beans, drained
• 1 tin butter beans, drained
• 1 tsp smoked paprika
• ½ tsp dried thyme
• Salt & black pepper
• 500ml vegetable or chicken stock

Method:

1. In your pot over medium coals, sauté onion, garlic, and red pepper in oil until soft.
2. Add paprika and thyme, then stir in tomatoes and beans.
3. Pour in stock, season, and bring to a gentle boil. Let it bubble for 20–30 minutes, stirring occasionally.
4. Mash slightly for a chunkier texture or blend until smooth.
5. Serve hot with a dollop of sour cream and fresh herbs.

Bush Hack: Toast some cheese sarmies over the fire to dip into the soup.

Creamy Chicken & Veg Soup

A classic comfort dish with an easy bushveld twist.

Ingredients:

• 2 tbsp oil or butter
• 2 chicken breasts, diced
• 1 onion, chopped
• 2 carrots, chopped
• 2 baby marrows, chopped
• 1 potato, peeled and diced
• 2 cloves garlic, minced
• 750ml chicken stock
• 1 cup milk or cream
• Salt, pepper, thyme
  

Method:

1. Heat oil in your pot and brown the chicken. Remove and set aside.
2. In the same pot, sauté onions, garlic, and all the chopped veg.
3. Add chicken back in, pour in stock, and season with salt, pepper, and thyme.
4. Simmer gently until the veg is soft and the chicken cooked through.
5. Stir in milk or cream, and let it warm through without boiling.

Optional Add-in: A handful of cooked pasta or corn for extra texture.

Soup is more than just food—it’s a feeling. It’s comfort after a long hike, warmth on a misty morning, and togetherness around the fire. Add in a few good friends, a flask of coffee or cocoa, and the sound of nature in the distance, and you’ve got a winter night to remember.