I love silverbeet and it’s so easy to grow in the garden. The yoghurt topping in this dish helps your body unlock and absorb the minerals in these beautiful leafy greens. You can also serve silverbeet recipes with brown rice or quinoa to make a heartier meal of it.
Serves: 2
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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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
