Rabbit and Swiss Chard Curry Soup is a rich and flavorful dish that combines the delicate taste of rabbit meat with the robust, earthy flavors of Swiss chard and the aromatic spices of curry.

The soup is a harmonious blend of savory, spicy, and slightly sweet flavors. The curry spices impart warmth and complexity, while the coconut milk adds a creamy richness. The rabbit meat is tender and mild, complementing the robust Swiss chard and other vegetables.

Ingredients:

1cup White onion diced

2 tablespoons yellow curry paste

500g leek, sliced

500g Imbo Soup mix, soaked

7 cups fresh spinach (Swiss chard) washed and chopped with the vein removed

2 tablespoons Robertons Lemon and Herb seasoning

1 1/2 tablespoon Exotic Spices Karoo Potjie Seasoning

1 tablespoon ground coriander

1L Hot water

3 chicken stock cubes

1 Can Coconut Milk

3 cups frozen mixed vegetables (carrots, green beans, sweet corn)

4 Tablespoons vegetable cooking oil or coconut milk.

Method:

1. Saute Aromatics: Saute the onion and leek for a few minutes on medium heat.
2. Add Spices: Add the curry paste, lemon & herb and Karoo Potjie Seasoning and coriander.
3. Brown the Rabbit: Brown the rabbit whole in the aromatics and spices. You can also brown the rabbit cut up in pieces.
4. Simmer: Add the soup mix, water, chicken stock cubes and coconut milk. Reduce the heat to low and let the pot simmer for 45 minutes.
5. Remove the rabbit and debone it, shred into bit size pieces then put it back in the pot.
6. Add vegetables: Add the frozen vegetables and swiss chard. Simmer for a further 20 minutes.
7. Serve with optional garnishes: Chopped fresh coriander or fresh parsley.

This hearty and comforting soup is perfect for cooler weather, offering a satisfying and nutritious meal with a delightful mix of textures and flavors.