Leek, Silverbeet + Ginger Soup
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.
Leek, Silverbeet + Ginger Soup
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.
Serves:
3
Prep time:
15 minutes
Cook time:
30 minutes
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
Crispy Curry Leaves
- 2 tsp ghee
- ½ tsp coriander seeds
- ½ tsp fennel seeds
- 20 curry leaves
METHOD
- 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.
- Add in the sliced leek and the stems of the silverbeet. Season with salt and pepper. Cook for 5-8 minutes to soften.
- 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.
- Stir in the coconut cream. Add everything to a heat safe blender and blend (or alternatively use a stick blender).
- 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.
- Serve the soup with the crispy curry leaves.
Notes
- Vegetarian option: Swap the chicken stock for vegetable stock.
- Dairy-free option: Swap the ghee for olive oil, coconut oil or avocado oil.
- Paleo option: Use the dairy free option above.
- Vegan option: Use vegetarian and dairy free options.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
WANT A TASTE?
Experience five days of delicious lunches
Get instant access and see just how delicious and easy eating well can be.