Broad bean and silverbeet soup

Cooking Soups Broad bean and silverbeet soup

Hearty comfort meets healthy eating in this delicious recipe. Plus its kind to your wallet as well as your waistline.

Lables: Vegan Vegetarian Egg free Fish free Lactose free Shellfish free
  1. Place beans in a bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold water. Drain. Peel and discard skins.
  2. Heat oil in a large saucepan over medium-low heat. Add garlic and carrot. Cook, stirring, for 2 minutes or until fragrant. Add stock and lentils. Stir to combine. Bring to the boil, stirring occasionally. Reduce heat to medium. Simmer, covered, for 10 minutes or until carrot is tender.
  3. Add broad beans and silverbeet. Simmer for 2 minutes or until silverbeet has wilted. Season with salt and pepper. Ladle soup into bowls. Drizzle with oil. Serve with bread.

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1 1/2 cups frozen broad beans
3 tsp olive oil
2 garlic cloves, crushed
2 medium carrots, peeled, chopped
1.25 litres vegetable stock
400g can brown lentils, drained, rinsed
300g silverbeet, stalks removed, leaves shredded
Olive oil and wholemeal crusty bread, to serve

Adv

Autors
Preparation time
25
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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