Silverbeet and Potato Soup

    45 minutes

    A creamy potato based soup with silverbeet, Parmesan cheese, onion and garlic. This delicious soup is simmered then blended smooth with an immersion blender.


    Canterbury, New Zealand
    24 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 2 cloves garlic, crushed
    • 4 potatoes, peeled and diced
    • 5 cups chicken stock
    • 500g silverbeet
    • 1/2 cup sour cream
    • 1/2 cup grated Parmesan

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large saucepan add the olive oil and the onion. Saute until the onion begins to soften then add the garlic, potatoes and stock. Bring to a boil then simmer until the potatoes begin to soften.
    2. Stir in the silverbeet, sour cream and Parmesan cheese. Simmer until the silverbeet beings to wilt, about 4 minutes then blend with a stick blender until smooth.
    3. Serve and enjoy.

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    My husband described this soup as "incredible". I made a few minor changes; I minced the garlic and sauteed it with the onion, and I added the sour cream and parmesan before adding the silverbeet to let it wilt. Once the lot was pureed, I stirred in some freshly ground pepper and a few pnches of Herbs de Provence, and served it with a warm crusty loaf. Delicious and warming on a cold Antipodean night!  -  10 Aug 2014