Save Recipe
Green Goodness Soup
You can easily make this vegan by using olive oil in place of butter and using vegetable stock in place of chicken stock. You can also use frozen spinach in place of the silverbeet and kale if you prefer.
Prep Time
15 mins
Cook Time
30 mins
Soup
Lunch
Dinner
$
Dairy Free
Gluten Free
Vegetarian
Vegan
Ingredients
3 tbsp butter, or extra-virgin olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 leeks, white part and a little of the green, thinly sliced
1 bay leaf
1 tsp thyme leaves
4 small potatoes, peeled and halved
8 cups chicken stock, or vegetable stock
12 silverbeet, leaves, stalks and leaves separated and chopped
12 kale, leaves, stripped from stems and chopped
1/2 cup parsley leaves, finely chopped
1 tbsp butter, or extra-virgin olive oil
salt and freshly ground black pepper, to taste
Method
Heat the butter in a large pot, add onions, garlic, leeks, bay leaf, and thyme.
Season with salt and pepper and cook until lightly softened (15–20 minutes).
Add potatoes, stock, and silverbeet stalks, bring to a boil and simmer for 15 minutes.
Add silverbeet leaves, kale, and parsley and simmer for 5 minutes.
Stir in butter, salt, and pepper.
Blend coarsely with a hand wand blender — it’s better slightly chunky, not puréed smooth.
