With Loxtonia’s 100% apple ciders available with an articulated pairing of homemade soup every Saturday, this August month is one to make note of in Ceres valley. Brisk wintry weather is allowing for Loxtonia’s exquisite walking trails to be utilised by any and all willing to try it out – trust me, the views are spectacular!
Since the exciting mountain trail run event hosted by Loxtonia in 2021, I have been yearning for an opportunity to go back. Now that the Ceres mountains are anticipated to have snow soon, I see no reason not to visit with our dogs for a day trip and value-packed adventure. The Soup & Cider Saturdays are one of the many lures that have snared me in the cidery’s grip!
Made with freshly pressed and naturally fermented home-grown apples nurtured on the farm from orchard to bottle, Loxtonia has an award winning cider for every taste from dry and crisp to mellow and tangy, and everything in between. There are even two non-alcoholic ciders for designated drivers.
6km Loxtonia African Sundowner Apple Cider, a tribute to the baobab tree – Africa’s iconic ‘tree of life’, is the perfect cider to enjoy with a bowl of hearty homemade vegetable soup available at the tasting room on Saturday, 6 and 13 August. The balanced sweetness of this slightly tart apple cider tastes of the fruit of the baobab and an African sunset. These tropical flavours work their magic with the rich and nourishing vegetable soup.
Creamy leek and potato served with the vibrant Loxtonia Sparkling Apple Cider is the soup of choice for the last two Saturdays, 20 and 27 August. Refreshing and crisp with a lively sparkle and hints of green apple, reminiscent of a slightly sweet Prosecco, it is the perfect cider to enliven this delicious classic soup.
Many seasons of snow-flecked winters have allowed the Whitfields of Loxtonia to wrack up many tricks to keep warm from the inside out. These sacred Saturdays are not only fulfilling, but a treat to taste when it comes to junctures of flavours.
If you are a keen hiker, build up an appetite on a family friendly 6km hiking trail through apple orchards and the magnificent winter mountain scenery. Starting and ending at the Loxtonia tasting room, the one-hour trail is easy to follow with plenty of direction markers showing the way. After the walk, while the adults enjoy their cider, Alpacas and horses in paddocks adjacent to the tasting room will keep the littles ones enthralled.
Loxtonia’s Soup & Cider is served every Saturday from 10h00 to 16h00 until the end of August at R30 a bowl including a bread roll. The Loxtonia hiking trail is open daily and is free for visitors to the tasting room. For bookings, email firstname.lastname@example.org or call Tel 023-0040930. Stay in the mix by following @eatdrinkcapetown_ and @loxtonia_cider on Instagram, Twitter and Facebook. Feel free to tag both of us to have us feature your hearty meals and hikes on our page!
Diary listing information
Loxtonia Soup & Cider Saturdays
Date: Every Saturday until the end of August 2022
Time: 10h00 – 16h00
Price: R30 per bowl of soup and a bread roll
Venue: Loxtonia Cidery, Ezelfontein Road, Ceres
Bookings: Email email@example.com or call Tel 023-0040930
On behalf of: Loxtonia Cider
Hearty Vegetable Soup – Served with Loxtonia African Sundowner Apple Cider
1 onion (chopped)
6 potatoes (chopped & peeled)
4 carrots (grated)
1 leek (chopped)
½ cup celery (chopped)
1 tsp mixed spice
1 Tbsp Worcester sauce
1 litre water
500ml chicken stock
½ cup pearl barley
½ cup yellow lentils
½ cup green lentils
½ cup red beans
1 cup green peas
Salt & pepper to taste
Brown the onion and add the carrots, tomato, leek and celery.
Add the mixed spice, and Worcester sauce.
Add the water, chicken stock and the chopped potatoes, bring to a boil, then simmer for 15 minutes.
Add the barley, lentils, beans and peas and simmer for another 30 minutes.
Add salt and pepper to taste and serve.
This soup freezes well.
Leek & Potato Soup – Served with Loxtonia Sparkling Apple Cider
1 onion (chopped)
2-3 spring onions (chopped)
2 leeks (chopped)
6 potatoes (cubed)
3 cups chicken broth
2 Tbsp maize flour (Maizena)
2 cups milk
Salt & pepper to taste
2 bay leaves
½ cup flat leaf parsley (chopped)
Brown the onion.
Add the leeks, spring onions, potatoes and chicken broth, thyme and bay leaves and bring to a boil.
Let this cook for 15 minutes.
Mix the maize flour with the milk until smooth consistency and add to your pot.
Add the parsley and once the soup is boiling bring it down to a simmer for another 15 minutes.
Once the potatoes are soft, turn off the heat and add salt and pepper to taste.
Remove the bay leaves and use a stick blender till your soup has a smooth consistency.