Chilled silverbeet soup

Deliciously different on hot days - serve for lunch with crusty bread.

Chilled silverbeet soup


Serves 4

1 bunch silverbeet leaves, stalks removed
1 avocado, destoned, peeled and chopped
250g pot Greek yoghurt
pinch salt
white pepper, to taste
1 Tbsp chopped Vietnamese mint
1 tsp chopped ginger
cold water, optional
sprigs of Vietnamese mint for garnish


Place all ingredients in a blender and process until smooth, adding a little water if required to make a smooth consistency.
Pour into a jug, cover and place in refrigerator to chill.
Serve garnished with Vietnamese mint sprigs.

Note: Use the silverbeet stalks in soups and stocks.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 717kj
Protein 4.5g
Total fat 15.8g
- saturated fat 4.7g
Carbohydrates 2g
- sugars 2.0g
Fibre 2.6g
Sodium 83.8mg

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