Rhino Parade Soup
Based on:
TypeSoup
Serves4 people
DateSeptember 22, 2026
Hearty bean soup with a parade of eggs and bread horns: rhinos marching right onto your plate.
A festive, hearty vegetable and black bean soup with pointed bread horns and a row of halved eggs, arranged to resemble a parade of rhinoceroses. The eggs and bread together form the recognizable silhouette, celebrating the release of black rhinos in Botswana.
Ingredients
- 2 onions
- 2 cloves garlic
- 2 carrots
- 1 leek
- 1 red bell pepper
- 2 cans black beans (400 g each, drained)
- 1.5 liters vegetable broth
- 1 can diced tomatoes (400 g)
- 2 tsp smoked paprika powder
- 1 tsp ground cumin
- 1 bay leaf
- 8 eggs
- 1 baguette
- olive oil
- salt and pepper
- fresh parsley
Method
- Chop the onions and finely mince the garlic. Dice the carrots, leek, and bell pepper.
- Heat olive oil in a large pot and sauté onion and garlic for 3 minutes.
- Add carrot, leek, and bell pepper, and cook for 5 minutes.
- Add paprika, cumin, and bay leaf. Stir briefly.
- Add diced tomatoes, black beans, and broth. Bring to a boil, then simmer for 20 minutes.
- Meanwhile, hard-boil the eggs (8-9 minutes), cool and peel them.
- Cut the baguette diagonally into 8 long points (for the horns).
- Remove the bay leaf from the soup. Season with salt and pepper.
- Ladle the soup into deep plates. Slice the eggs in half and place 2 halves per plate, curved side up, in a row as rhino backs.
- Stick a bread point into each egg half as a horn.
- Garnish with fresh parsley.
Serving notes
- Serve with extra baguette for the parade.
- Line up the plates for a true rhino effect.
- Add parsley as 'savannah grass'.
- Let everyone decorate their own rhino with herbs.