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Silverbeet or red beetroot leaves make an excellent vegetable soup, full of flavour. This soup is garnished with boiled egg.
2 carrots, diced
1/2 bunch celery, diced
1 leek, sliced
1 bunch parsley, chopped
3 new potatoes, peeled and diced
1 bunch silverbeet (or beetroot leaves), finely diced
1 stock cube
1 tablespoon sugar
pinch citric acid, or lemon juice to taste
salt and pepper, to taste
3 tablespoons cream
2 tablespoons flour
1 tablespoon fresh dill
3 hard boiled eggs, quartered
- Place the carrots, celery, leek and parsley in a large saucepan and cover with water. Bring to a boil, then add potatoes and stock cube.
- When the vegetables are soft, add silverbeet and simmer until tender.
- Season with sugar, citric acid (or lemon juice), salt and pepper. Simmer 1 minute then remove from heat.
- Mix the cream and flour then stir well into the soup. Reheat the soup, add dill and serve, each bowl garnished with a hard boiled egg.
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