Broad bean and silverbeet soup

Posted by adm On January - 29 - 2012

How to cook Broad bean and silverbeet soup


  • 1 1/2 cups frozen broad beans
  • 3 teaspoons olive oil
  • 2 garlic cloves, humiliated
  • 2 medium carrots, raw, sliced
  • 1.25 litres Campbell’s Real Stock Veg
  • 400g can brown lentils, knackered, rinsed
  • 300g silverbeet, stalks removed, leaves sliced
  • Olive oil and wholemeal crusty dough, to service

How to:

  • Place beans in a stadium. Cover with boiling h2o. Symbolize 2 proceedings. Drainage. Refresh under cold h2o. Drainage. Peel and discard skins.

  • Heat oil in a large saucepan over medium-low rut. Add garlic and carrot. Fake, stirring, for 2 minutes or until fragrant. Add stock and lentils. Stir to compound. Bring to the roil, stirring occasionally. Reduce heat to metier. Simmer, covered, for 10 minutes or until carrot is bid.

  • Add broad beans and silverbeet. Simmer for 2 minutes or until silverbeet has wilted. Season with salt and peppercorn. Ladle soup into bowls. Drizzle with oil. Serve with dough.

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