• Rose

Toms Silverbeet Soup

Updated: Aug 22, 2021

1 x bunch silverbeet 1 small onion, thinly sliced 1-2 cloves garlic, minced 1 small/medium potato, diced finely 1 tbsp butter 600 ml stock (chicken or vege) salt & pepper to taste 2 - 3 tbsp sour cream / or yogurt 1 lemon for garnish

grated cheese and chilli flakes to serve Remove the stalks and slice. Melt the butter in a large saucepan. Add the stalks, onion, garlic & potato. Cook gently with the lid on for 5-10 minutes until the potato is almost tender. Add the roughly chopped leaves and cook for another minute. Add the stock and seasoning. Simmer for 5 - 10 minutes until the vegetables are tender. Put through the blender or use a stick blender to blend until smooth. Garnish with sour cream and lemon juice. We added some grated Parmesan and chilli flakes.

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