Spinach and jerky soup
A tasty soup using spinach or silverbeet.
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]|
|- saturated fat||0.8g|