Kale and Silverbeet soup
This is my all-time favourite soup. I just LOVE it. It was actually Dazza who first made this soup. When we first moved to Lauceston, he created a veggie patch and planted the whole space with kale and silverbeet. Soon we had a garden full of beautiful green leaves. I was working, so Daz was in charge on dinner. One night I came home to a bowl of green splodge. It looked like something a witch would have brewed up. Oh, but the taste was delish. I’ve played with the recipe a bit – but like any soup recipe – there are a million and one variations. The one thing to remember with this soup is lemon. LEMON. Spelt L-E-M-O-N! Yep. You’ll find out why once we walk through the steps.
This soup is NOT just delicious, it is SO good for you! You’ve all heard the hype about kale, no doubt. Oh my, they go on a bit – don’t they? But it’s true!! Kale is a winner, winner soupy dinner!! It’s low in kcals, but high in fibre. It’s high in iron and other minerals as well as vitamins K, A and C. For overall body health, kale is an antioxidant, contains anti-inflammatory components and can help to lower cholesterol. And, it tastes grrrrr-ate!
Silverbeet is another leafy green wizard and has health benefits similar to Kale. It’s actually a little higher in iron and lower in kcal than Kale. So what’s not to love. Good for you – tick! Easy to make – tick. Deliciously delicious – tick!! Let’s get into it folks.
First things first. You’ll need stock. Now making your own stock is actually super easy. Well, making your own VEGGIE stock is uber easy. Every night when you make dinner – put all the veggie peels, the endy bits, the outside, leafy and stubby bits – put all those bits that do not make it into your dish into a bowl and keep them in the fridge. Then once you’ve got a pot-full, cover with water and simmer away until they’re all soft and mushy. Strain the stock liquid into a bowl, add some salt and pepper to taste and VOILA – veggie stock!!
What you’ll need for the soup is:
4 – 6 cloves of garlic
2 stalks celery – sliced
2 large carrots – chopped into smalls bits
2 large potatoes – chopped into small bits
Big bunch kale – washed and sliced
Big bunch silverbeet washed and sliced
Vegetable stock (you can use chicken or beef stock if you’d prefer)
Salt and pepper to taste
Juice of one lemon
It doesn’t really matter how much kale and silverbeet you use. It all just wilts down. You’ll just need to adjust seasoning to suit.
1. In a large, heavy-based pot, saute the leek, garlic and ginger until soft. Deglaze with a good splash of white wine and add the celery, carrots and potatoes and stir to cook a little.
2. Add the stock (around 2 – 3 litres). If you don’t have enough homemade stock, then add some commercial stock or water to make enough liquid to fully cover the veggies.
3. Bring to the boil and then reduce to a simmer and add the chopped silverbeet and kale.
4. Cover and cook until soft.
5. Once the veggies are all soft, either transfer the soup to a blender and blend to smooth. Or grab your stick blender and blend, blend, blend baby! Add some more water in if it’s a bit thick.
6. Here’s the exciting bit. Grab your lemon and squeeze all that zesty juice into the soup. The lemon seems to bring all the ingredients together. Season with salt and pepper to taste.
7. Serve as you like. A splodge of yoghurt. A swirl of cream. Crispy bacon bits. Garlicy Birdseed buckwheat bread bits. Birdseed sweet potato and buckwheat dumplings. Yeah, I know, yum!! These little Sweet potato – buckwheat dumpling babies are coming in the next blog!! Stay tuned…. 🙂