Creamy greens soup
1 hour 30 minutes
English spinach and silverbeet add a rich amount of beta carotene to every sip of this smooth, creamy soup.
Lynn Lewis
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Ingredients
Serves: 8
- 2 teaspoons olive oil
- 2 medium leeks, pale green and white parts only, rinsed and coarsely chopped
- 1 medium onion, coarsely chopped
- 2 cloves garlic, crushed
- 1 bunch (350 g) English spinach, stems removed, coarsely chopped
- 1 bunch (1 kg) silverbeet, stems removed, coarsely chopped
- 2 medium potatoes, unpeeled, coarsely chopped
- 1 medium carrot, peeled and coarsely chopped
- 3⅓ cups (835 ml) salt-reduced chicken stock
- 4 cups (1 litre) water
- ½ teaspoon salt
- ½ cup (125 g) light sour cream
Directions
Preparation:30min ›
Cook:1hour ›
Ready in:1hour30min
- Heat oil in a large saucepan over medium heat.
- Add leeks and onion; sauté until softened, about 5 minutes. Add garlic; sauté 2 minutes. Add English spinach, silverbeet, potato and carrot. Stir in stock, water and salt. Simmer, partially covered, for 50 minutes.
- Purée soup in batches in a blender or food processor. Return to pan. Stir in sour cream. Heat just until warmed.
