Silverbeet and Potato Soup

    Silverbeet and Potato Soup


    13 people made this

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

    Cattleya Canterbury, New Zealand

    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

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