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.

Good

% Daily Values based on a 2,000 calorie diet

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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