Creamy Silverbeet Soup
A very simple soup to make, but goodness is it tasty!! Can be made in advance and kept in the fridge, or frozen for a later date. We recommend storing it / freezing it without the cream; just add it once you have defrosted.
- 1 bunch silverbeet, washed
- 1 large brown onion, roughly chopped
- 400g potato, peeled, chopped
- 2 garlic cloves, crushed
- 1/3 cup white wine (optional)
- 1 litre vegetable or chicken stock
- 1 cup cream
-
Roughly chop your silverbeet - separate the leaves from the stem. Shred leaves. Heat some oil in a saucepan over medium heat: add onion, potato, silverbeet stem and garlic. Cook, stirring occasionally for 5 minutes or until onion has softened. Add wine. Simmer for 2 minutes or until reduced by half.
-
Add your stock to saucepan veggies. Cover and bring to the boil.
-
Reduce heat to low and simmer for 8 to 10 minutes or until potato is tender.
-
Add silverbeet leaves. Cook for 2 minutes or until just wilted. Set aside for 2 minutes to cool slightly.
-
Return your blended soup to the pan over low heat. Season with salt & pepper, and stir in the cream. Heat thoroughly for 2 mins, and serve!
2 comments
-
Absolutely delicious, quite like spinach soup but a little less earthy. I skipped the cream and wine because I didn’t had that at home (and doesn’t grow in my garden either) and didn’t miss anything.
Sofie on
-
Nice subtle soup, I added a touch of salt pepper and grated nutmeg.
Anne on