Leek, Silverbeet & Ginger Soup

Name: Leek, Silverbeet & Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian, Asian
Ingredients: 1 tbsp ghee OR olive oil; 3 cloves garlic, sliced; 1 (3cm) chunk ginger; 1 tsp fennel seeds; 1 leek, sliced; 2 bunches silverbeet, leaves and stems; 2 cups (500ml) chicken stock OR broth; ½ cup (125ml) coconut cream; Salt and pepper, to taste; 2 tsp ghee; ½ tsp coriander seeds; ½ tsp fennel seeds; 20 curry leaves

6 steps

Prep:15minCook:30min

A simple and light green soup with a hint of spice from ginger and fennel. This soup contains some of my favourite nourishing plants and herbs designed to warm and cleanse the system. I always like to have a green soup in the freezer because it’s so easy, nutritious and delicious and so quick to serve. I also love a little crunch to my soups so I’ve paired this one with some crispy curry leaves, which literally turn out like a chip! This one also uses the stems of the silverbeet which are often thrown out.

Updated at: Thu, 17 Aug 2023 12:04:45 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories341.7 kcal (17%)

Total Fat13.8 g (20%)

Carbs47.9 g (18%)

Sugars17.5 g (19%)

Protein9.3 g (19%)

Sodium953.2 mg (48%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 Tbspghee

1 chunkginger

1 tspfennel seeds

1leek

sliced

2 bunchessilverbeet

leaves and stems

500mlchicken stock

OR broth

½ cupcoconut cream

Crispy Curry Leaves

2 tspghee

½ tspcoriander seeds

½ tspfennel seeds

20curry leaves

Instructions

Step 1

Heat the ghee in a large pot and add in the garlic and ginger and cook, stirring occasionally for 3 minutes, allowing the flavours to develop. Add in the fennel seeds and cook for a further minute.

Step 2

Add in the sliced leek and the stems of the silverbeet. Season with salt and pepper. Cook for 5-8 minutes to soften.

Step 3

Add in the leaves of the silverbeet followed by the stock and the 1 cup (250ml) water. Place the lid on and bring to the boil. Reduce the heat to low and let simmer for 15 minutes.

Step 4

Stir in the coconut cream. Add everything to a heat safe blender and blend (or alternatively use a stick blender).

Step 5

To make the crispy curry leaves, place the ghee in a pan over a high heat. When the ghee is hot add in the coriander seeds and fennel seeds, allowing to cook for 1 minute. Add in the curry leaves and allow them to crisp up.

Step 6

Serve the soup with the crispy curry leaves.

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