Chilled silverbeet soup
Deliciously different on hot days - serve for lunch with crusty bread.
1 bunch silverbeet leaves, stalks removed
1 avocado, destoned, peeled and chopped
250g pot Greek yoghurt
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]|
|- saturated fat||4.7g|