VISI and Taste magazine’s Sumien Brink shares a base recipe to which you can add different vegetables.

Roche Dry from Egg Designs, one of the creative brains behind the
interiors at Durban restaurant Craft, loves using cauliflower as an ingredient, as it’s a “quiet, old-fashioned, unpretentious” vegetable.

Designer Liam Mooney prefers fuss-free meals where soup and crusty bread is served in white porcelain bowls on an uncovered wooden table. Liam’s soup of choice? His friend Lyndal Maunder’s fennel-and-tomato-soup recipe.

Architect Johann Slee loves this no-nonsense soup recipe by Hanna, a family friend, and notes that it’s best served with chunks of fresh bread from De Oude Bank Bakkerij in Stellenbosch.

VISI editor Jacquie Myburgh Chemaly regularly serves her sister Danny’s cowboy soup to three appreciative men between the ages of 3 and 49.