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Creamy Silverbeet Soup

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


  1. 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.
  2. Add your stock to saucepan veggies. Cover and bring to the boil.
  3. Reduce heat to low and simmer for 8 to 10 minutes or until potato is tender.
  4. Add silverbeet leaves. Cook for 2 minutes or until just wilted. Set aside for 2 minutes to cool slightly.
  5. Blend in batches until smooth.
  6. 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!

1 comment

  • Nice subtle soup, I added a touch of salt pepper and grated nutmeg.

    Anne on

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