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Soups
Silverbeet Soup
This miraculous vegetable – also known as chard or Swiss chard – is wholesome, hearty and filling. In this form it makes one of the world's most satisfying and nutritious soups – a dish of which I never tire.
Ingredients
- 500g red lentils
- 500g green lentils
- 2 bunches silverbeet, washed and roughly cut
- 1 tbs rice bran oil
- 1 onion, diced
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp sumac
- Juice of a lemon
- 1 tsp garlic & herbs
- 1 tbs rice flour
- 1 tbs crushed fresh garlic
Garnish
- Fresh parsley or coriander leaves
- Maras chilli (optional)
Method
- 1In a large saucepan, colour the onion in the oil.
- 2Add the silverbeet and crushed garlic and cook, stirring, for a further 3 minutes.
- 3Add the lentils and 6 litres water, bring to a boil and simmer for 10 minutes.
- 4Add the spices and stir.
- 5Add the rice flour to thicken slightly – add more if you prefer a thicker soup.
- 6Serve garnished with parsley or coriander, plus Maras chilli for more kick.
