Silverbeet potato and garlic soup

Silverbeet, Potato and Garlic Soup

2 tablespoons crushed garlic
1 bunch of silverbeet
6 large potatoes, peeled and diced
6 cups vegetable stock
¼ cup non-dairy milk
1 teaspoon oil

Chipotle Tabasco sauce to serve (optional)

Alternatively to serve; a dollop of vegan sour cream and chopped parsley

Heat oil & sauté garlic for 30 seconds. Add potatoes and stir. Cook for 1 minute.

Stir in stock, bring to boil then reduce heat. Simmer for 20 minutes or until potatoes are tender.

Remove the stalks from the silverbeet and discard. Add silverbeet to saucepan & cook until soft

Puree with a hand blender, stir in milk & bring back to boil.

Serve immediately

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