Speedy sweet potato and silverbeet soup

Perfect for those cold and rainy winter nights – ready in 30 mins in 3 easy steps this will satisfy the grumbling tummies for the whole family.

Ingredients

  • 1 leek, pale section only, thinly sliced
  • 2 tsp ground cumin
  • 800g gold sweet potato, peeled & chopped
  • 5 Silverbeet leaves, stems trimmed. leaves shredded
  • 1 Coles Finest by Laurant Rye Sourdough Vienna*, sliced

STEP 1

Spray a large saucepan with olive oil spray and heat over medium heat. Add the leek and cook, stirring, for 3-4 minutes or until leek softens. Add the cumin and cook, stirring for 1 min or until aromatic.

 

STEP 2  

Add the sweet potato and 3 cups (750ml) water. Bring to the boil over high heat, then reduce heat to medium. Cover and cook for 15-20 mins or until sweet potato is very soft. Cool slightly. Carefully transfer the soup mixture into a blender and blend until smooth. Season.

 

STEP 3

Return soup to the pan over medium heat. Add silverbeet and cook, covered for 3-4 minutes or until the silverbeet wilts. Ladle the soup into serving bowl and serve with the sourdough.

 

Enjoy!

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