Silverbeet Soup Recipe That Will Surprise!

This recipe is going to knock your silverbeet socks off!

Silverbeet Surprise

Silverbeet Surprise

Everyone hates silverbeet right, and so they should! It’s simply a terrible vegetable, right? Wrong! So wrong!

Silverbeet (also called Chard) might look ‘too good for you’ to be palatable, but this is one misunderstood culinary delight.

So the story goes I’m looking after a friend’s house while she’s on holiday and in the garden is a huge pot of silverbeet.

I pride myself on being able to cook with something underwhelming and make something amazing.

So every day when I walk past the pot of silverbeet I’m sure it whispers to me, ‘You can’t do it, can you!’

Until one day I’ve had enough of its taunts and I cut six shimmering silverbeet leaves.

Now it’s Bicycle Babe one, Silverbeet zero.

Homegrown Silverbeet (chard)

Homegrown Silverbeet (chard)


Serves 3-4.

6 large silverbeet leaves – an excellent source of vitamin-C, vitamin-K, omega-3 fatty acids, vitamin-A, folate and niacin.
6 medium cloves of garlicboosts the function of the immune system.
2 tablespoons of coconut oil – coconut oil can kill harmful pathogens and prevent infections.
1/2 cup of coconut milk – which keeps you feeling fuller longer.
1/2 litre of water
1 stock cube – use organic vegetable stock.
1 tablespoon of organic full-cream sour cream – a nutrient-rich food and the preferred fuel for your heart.
2 teaspoons of nutmeg – For centuries, nutmeg has been used as a medicinal spice that brings relief from digestive problems. So grate a little nutmeg into your soups and stews for a boost of flavor and a healthy gut!

How To Make:

– Boil water and dissolve stock cube in 1/2 liter of boiling water, leave water to cool.
– Roughly chop up silverbeet leaves and wash.
– Roughly chop garlic.
– Gently melt coconut oil on low heat and add silverbeet and garlic. Briefly saute silverbeet and garlic in the coconut oil. Do not cook the leaves.
– Add warm stock water (not boiling) to pot with silverbeet and garlic and add in cocout milk, cream and nutmeg.
– Stir ingredients together and then leave pot on low heat. Allow the soup to simmer for about 1 minute and then remove from heat.
– Using a blender or milkshake maker, whiz the soup until creamy and frothy.
– Return soup to low heat for 1 minute.

Soup should be warm, not hot, on serving.

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