Creamy silverbeet soup

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

The ingredient of Creamy silverbeet soup

1. 1 bunch silverbeet, trimmed
2. 1 tablespoon olive oil
3. 1 large brown onion, roughly chopped
4. 2 (400g) lady christl potatoes, peeled, chopped
5. 2 garlic cloves, crushed
6. 1/3 cup dry white wine
7. 2 Massel vegetable stock cubes
8. 1 litre boiling water
9. 1 cup pure cream
10. Crusty bread, to serve

The instruction how to make Creamy silverbeet soup

1. 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.
2. 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.
3. 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
fatContent: 27 grams fat
saturatedFatContent: 15 grams saturated fat
carbohydrateContent: 17 grams carbohydrates
sugarContent: 5 grams sugar
fibreContent:
proteinContent: 6 grams protein
cholesterolContent: 64 milligrams cholesterol
sodiumContent: 551.22 milligrams sodium