Creamy Silverbeet Soup

This creamy silverbeet soup meal will warm the soul for winter!

The ingredient of Creamy Silverbeet Soup

• 1 bunch silverbeet trimmed
• 1 tablespoon olive oil
• 1 large brown onion roughly chopped
• 2 400g lady christl potatoes peeled chopped
• 2 garlic cloves crushed
• 1 3 cup dry white wine
• 2 massel vegetable stock cubes
• 1 litre boiling water
• 1 cup pure cream
• crusty bread to serve

The Instruction of creamy silverbeet soup

• remove and discard stems from silverbeet shred leaves heat oil in a saucepan over medium high heat add onion potato and garlic cook stirring occasionally for 5 minutes or until onion has softened add wine simmer for 2 minutes or until reduced by half
• place boiling water in a heatproof jug crumble stock cubes into jug stir to combine add to onion mixture cover bring to the boil reduce heat to low simmer for 8 to 10 minutes or until potato is tender add silverbeet leaves cook for 2 minutes or until just wilted set aside for 2 minutes to cool slightly
• blend in batches until smooth return to pan over low heat season with pepper stir in cream cook for 2 minutes or until heated through serve with bread

Nutritions of Creamy Silverbeet Soup

calories: 350 613 calories
calories: 27 grams fat
calories: 15 grams saturated fat
calories: 17 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 6 grams protein
calories: 64 milligrams cholesterol
calories: 551 22 milligrams sodium
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calories: nutritioninformation