Silverbeet Soup Recipe
The yoghurt topping in this dish helps your body unlock and absorb the minerals in these beautiful leafy greens.
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ brown onion, chopped
- 1 tsp finely chopped fresh ginger
- 1 tbsp coconut oil, butter or ghee
- 2–3 cloves garlic, smashed & chopped
- ¼ tsp ground turmeric
- 1 bunch silverbeet/chard
- ½ zucchini, grated
- 1 cup vegetable stock or broth
- 2–3 tsp lemon or lime juice
- Freshly ground black pepper, to taste
- 4 tbsp yoghurt
- 1 tsp mustard
Method
- Sauté onion and ginger in saucepan with oil for a few mins or until the onion is translucent.
- Add garlic and turmeric and cook for 1 min.
- Tear silverbeet leaves from white stem. Roughly chop and throw into saucepan.
- Add zucchini and stock, cover with lid and simmer on low for about 5 mins.
- Place yoghurt in small bowl, add mustard and mix well to combine.
- Take soup off heat, add the lemon juice and black pepper to taste, and blitz with stick blender.
- Serve in bowl topped with mustard yoghurt.
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