As I sit here looking out of the window it is hailing. Yesterday it snowed and blew a gale. Inside the fire is on and it is the perfect weather for soup.
Last year I planted silver beet in the garden, this year it has gone crazy. I love plants that require little attention, basically this got no attention, and yet they give so much. I trawled the net to find a recipe to use some of it up and found one on taste.com for Creamy Silverbeet soup. It was basically a potato and leek soup with added silver beet.
I love recipes that are quick and easy and utilise the ingredients I have in the pantry. If I don’t have all of the ingredients then I add what I have. I changed this particular recipe to make it healthier. The result was amazing and I nearly died when my two teenagers loved it!! You know its a winner when they munch down on a bowl without moaning 🙂
Here is my version of the recipe (I don’t really measure ingredients but prefer to go on taste an texture.)
4 small potatoes (I left the skin on)
Fry these gently in a saucepan with coconut oil. (Coconut oil is a much healthier version that olive oil and it has a high smoke point. More on this amazing oil and its benefits later)
The recipe asked for wine but I just used water and a product called Herbamare which I found in the local health food shop. It is sea salt and herbs, similar to a powdered stock.
Simmer until potatoes are cooked then add a bunch of silver beet cut roughly. (I cut out the hard stem centres on the larger leaves.) Cook for 2-3 minutes.
Blend with a stick mixer or in the blender. Add a tin of coconut milk (Much less fat than cream, milk or evaporated milk) and reheat.
At this stage I tasted it and decided to add a bit of chilli powder and sweet paprika for more flavour but you can omit these. I added it a little bit at a time until I was happy with the taste.
By this stage I was starving!! So I served it up and we all enjoyed a nutritious bowl of warm soup 🙂