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Waterblommetjies can be translated as water hawthorn, but in the Western Cape, especially in the Winelands, the word waterblommetjies needs no translation. This aquatic flowering plant is a very seasonal and popular ingredient for soups and stews and after a few dry seasons, the 2018 harvest is the best in years. Get your freshly picked waterblommetjies from a road-side vendor, prepare and try our recipe for a delicious soup – perfect for the cooler weather.

Do you remember Sonja Herholdt’s song Waterblommetjies? Listen to this nostalgic tune while preparing an easy and delicious Waterblommetjie soup!

Waterblommetjies Soup Recipe

Serves 6


1 large onion, finely chopped

3 tablespoons butter

1,5 litre home-made chicken stock

500 g  waterblommetjies

2 potatoes, medium, peeled and cut into squares

125 ml freshly squeezed lemon-juice

salt and pepper

splash of cream


Soak the waterblommetjies in a bowl of salted water for about an hour, then rinse well and cut off the stalks.

Gently soften the onion with a pinch of salt in hot butter in a saucepan (covered) until translucent and soft.

Add the waterblommetjies and a little seasoning, cover tightly and steam for 20 minutes.

Pour the stock into the saucepan, bring to a boil, then simmer gently (half covered) for 15 minutes or until the waterblommetjies are tender.

Add the lemon-juice and cream.

Purée the soup.

Season to taste and serve topped with a drizzle of cream.

Chenin Blanc is a great choice with this recipe, so enjoy with our 2016 Culinaria Chenin Blanc if you prefer some complexity in your wine or the 2018 Leopard’s Leap Chenin Blanc if you are into fresh and fruity whites.

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