Creamy Silverbeet & Potato Soup

A simple, hearty, and nourishing soup that makes the most of seasonal greens. This silverybeet and potato soup is perfect for cosy dinners, lunches or as an entree. Its packed with comforting flavours and goodness!

Ingredients:

• 1 bunch silverbeet (washed, stems removed, leaves chopped)

• 3 medium potatoes, peeled and cubed

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 stalk celery, diced (optional)

• 1 tbsp olive oil or butter

• 4 cups vegetable or chicken stock

• ½ cup cream or coconut cream

• Salt & pepper to taste

• Optional: a pinch of nutmeg or grated parmesan to serve

Method:

1. Heat oil or butter in a large pot over medium heat. Add onion, garlic, and celery (if using), and sauté until softened.

2. Add potatoes and stock. Bring to a boil, then reduce to a simmer for 15–20 minutes, or until potatoes are soft.

3. Add the chopped silverbeet leaves and cook for another 5–7 minutes, until wilted and tender.

4. Use a stick blender to partially blend the soup (or fully, if you prefer a smoother texture).

5. Stir in the cream or coconut cream, season with salt, pepper, and a pinch of nutmeg if using.

6. Warm through gently – don’t boil once the cream is added.

   
   

Pro Tips:

• For extra depth of flavour, sauté the chopped silverbeet stems along with the onions and garlic at the beginning—this adds a subtle sweetness and ensures no part of the veg goes to waste!

• Finish with a dash of lemon juice to brighten the flavours just before serving.