Serves 4-6
Cost of Recipe approx. R47.00


  • 1 tbsp olive/ canola oil 
  • 1 onion, chopped 
  • 2 cloves of garlic
  • 1 knuckle of ginger
  • 2 large carrots, peeled and chopped
  • 2 med butternut, peeled, deseeded and chopped
  • 2 cups chicken/ vegetable stock 
  • 3/4 teaspoon salt, or more to your taste 
  • 1/2 teaspoon ground black pepper, or more to your taste 
  • 500 grams broccoli florets, cut into small pieces 


  • Drizzle the oil in a large pot over medium heat. Fry the onion until fragrant (about 2 minutes). Add the ginger and garlic and fry for a further minute.
  • Add carrot and butternut
  • Pour in the chicken/vegetable stock. Season with salt and pepper. Bring to the boil then reduce heat and allow to simmer for 30 – 45 minutes until butternut and carrot begin to breakdown.
  • Mash or blend until smooth. 
  • Add in the broccoli and gently simmer for another 20 minutes, until broccoli is completely tender. Taste test and add in extra salt and/or pepper, if desired. Enjoy!
  • Serve with bread rolls 

I am fortunate to be a COVID-19 survivor and this would not be possible without the care I’ve received from the health care professionals. They are indeed at the front lines in the fight against this disease and I’m so grateful to know that they are there to care for us. Brave, courageous and fearless heroes.