Silverbeet and Potato Soup

Silverbeet and Potato Soup

Written by Gitam Garden

Preparation time: 2-3 hours

Serves: 4

As winter approaches and the temperatures begin to lower, what better way to warm body and soul than with a nurturing bowl of delicious soup? If you've been indulging in fine foods or celebrating recently with the decadence of rich food and wine, this easy recipe is a wonderful way to bring your wellbeing back into balance. Enjoy the taste and satisfaction of eating something healthy and nourishing too!

Ingredients

2 tablespoons fresh ginger

1 teaspoon red chilli

1 bunch silverbeet

½ cup oil

1 teaspoon hing

1 teaspoon mustard seeds

1 teaspoon black cumin seeds

2 cups stock or water

2 large potatoes

1 teaspoon salt

200gm good quality goats fetta

Method

  1. Finely chop the ginger and chilli and set aside

  2. Remove central stalk from silverbeet and thinly slice the leaves

  3. Heat the oil in a large pan. When hot but not smoking, reduce the heat to low, add the hing and fry momentarily

  4. Add mustard seeds to the oil and fry until they begin to sputter

  5. Add cumin seeds and fry until they begin to sputter

  6. Add ginger and chilli and fry for 2-3 minutes

  7. Cut potatoes into small cubes and add to the pot

  8. Add chopped silverbeet, salt and stock, increase the heat to bring the stock to the boil, then reduce the heat and  simmer for at least 30 minutes or until the potatoes break down, stirring occasionally

  9. Blend the mixture to a smooth consistency then return it to the pot

  10. Bring back to the boil, stirring constantly and adding water or stock if desired until the soup has the consistency that you like

  11. Cut the cheese into small cubes and sprinkle a few cubes over each serve of soup

2017-06-08T17:30:00+00:00