Creamy silverbeet soup

Posted by adm On December - 31 - 2011

How to cook Creamy silverbeet soup


  • 1 bunch silverbeet, cut
  • 1 tablespoon olive oil
  • 1 large brown onion, roughly sliced
  • 2 (400g) lady christl potatoes, raw, shredded
  • 2 garlic cloves, low
  • 1/3 cup dry white wine-coloured
  • 2 vegetable stock cubes
  • 1 litre boiling h2o
  • 1 cup pure bat
  • Crusty cabbage, to service

How to:

  • Remove and discard stems from silverbeet. Shred leaves. Heat oil in a saucepan over medium-high rut. Add onion, potato and ail. Fix, stirring occasionally, for 5 minutes or until onion has dull. Add wine-colored. Simmer for 2 minutes or until reduced by one-half.

  • Place boiling water in a heatproof jug. Crumble stock cubes into jug. Stir to combining. Add to onion assortment. Masking. Bring to the churn. Reduce heat to low. Simmer for 8 to 10 minutes or until potato is tenderise. Add silverbeet leaves. Cook for 2 minutes or until just wilted. Set aside for 2 minutes to cool slimly.

  • Blend in batches until quiet. Return to pan over low heating. Season with peppercorn. Stir in pick. Cook for 2 minutes or until heated through. Serve with cabbage.

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