Spinach and jerky soup

A tasty soup using spinach or silverbeet.

Spinach and jerky soup


Serves 4

1 Tbsp canola oil
2 onions, peeled and finely diced
2 cloves garlic, peeld and crushed
2 x 12g beef jerky sticks, sliced
2 golden kumara, peeled and diced
4 cups vegetable stock
5 cups baby spinach or finely sliced silverbeet leaves


Heat oil in a heavy-based saucepan.
Add onions and garlic and cook for 4–5 minutes or until onions are clear.
Add jerky, kumara and stock and cook for 10 minutes or until kumara is tender.
Add spinach and cook for 3 minutes.
Stir in yoghurt, if using, and serve.

- Try this recipe with sliced kale leaves.
- Use salami in place of the jerky.
- Sprinkle with grated cheese and serve with croutons.
- Add ½ cup plain yoghurt just before serving.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 2539kj
Protein 60.4g
Total fat 6.4g
- saturated fat 0.8g
Carbohydrates 67.1g
- sugars 37.1g
Fibre 15.2g
Sodium 79866.3mg

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