Silverbeet Soup

    1 hour

    Silverbeet or red beetroot leaves make an excellent vegetable soup, full of flavour. This soup is garnished with boiled egg.

    6 people made this

    Serves: 3 

    • 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

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. 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.
    2. When the vegetables are soft, add silverbeet and simmer until tender.
    3. Season with sugar, citric acid (or lemon juice), salt and pepper. Simmer 1 minute then remove from heat.
    4. 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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