Silverbeet, Potato & Chickpea Soup
A hearty, filling soup that is especially good in autumn when silverbeet is at its most robust. The chickpeas make it a complete meal.
Ingredients
- 1 large bunch silverbeet (stems and leaves separated)
- 400 g floury potatoes, peeled and diced
- 1 × 400 g tin chickpeas, drained
- 1 onion, diced
- 3 garlic cloves, minced
- 1.2 litres vegetable stock
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and black pepper
- Good extra-virgin olive oil, to finish
Method
- 1Slice silverbeet stems into 1 cm pieces; roughly chop the leaves. Keep separate.
- 2Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Add garlic and smoked paprika; cook 1 minute more.
- 3Add silverbeet stems and potatoes. Stir to coat in the oil and spices.
- 4Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes until potatoes are just tender.
- 5Add chickpeas and silverbeet leaves. Simmer for a further 5 minutes.
- 6Taste and adjust seasoning. Ladle into bowls and finish with a drizzle of good olive oil.