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.

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    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

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Heat oil in a large saucepan over medium heat.
    2. 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.
    3. Purée soup in batches in a blender or food processor. Return to pan. Stir in sour cream. Heat just until warmed.

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