Creamy greens soup

Creamy greens soup

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About this recipe: English spinach and silverbeet add a rich amount of beta carotene to every sip of this smooth, creamy soup.

Lynn Lewis

Serves: 8 

  • 2 teaspoons (10ml) 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

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  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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