Creamy Carrot, Broccoli and Silverbeet Soup

English: A bunch of carrots (Daucus carota), w...


This dish takes a while to make, but it is worth every minute. Like many green foods, it looks a little gross but I assure you it tastes absolutely delicious. Filling enough to serve as a meal for eight people, this soup is a great way to get some veges in your diet.


4 Tbsp vegetable oil
4 Tbsp minced garlic4 Tbsp minced ginger
4/3 cup diced onion
3 tsp curry powder
800g carrots, chopped
400g broccoli, chopped
400g silverbeet leaves, chopped
10 cups chicken stock
6 Tbsp orange juice
½ cup heavy cream
1 – 3 tsp white wine vinegar
salt & pepper


Heat the vegetable oil over a medium-low heat. Add the garlic, ginger, onions and a pinch of salt. Stir well, cover and reduce to low. Cook, stirring occasionally until softened (around 8-10 minutes). Stir in the curry powder and 1 tsp salt. Add the carrots, broccoli, silverbeet, stock and orange juice. Stir well, cover and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally until the vegetables are very tender (around 7-20 minutes). Take the pan off the heat and allow to cool for around 5 minutes. Working in batches, puree the soup in a blender – fill the jar no more than halfway and vent the lid, topping with a folded kitchen towel to prevent hot splashes. Wipe the pan clean and return the pureed soup to the pan. Add the cream and ½ teaspoon of vinegar. Season with salt and pepper. Taste the soup and adjust vinegar, salt and pepper to taste. Slowly bring to the boil, stirring constantly. Ladle into soup bowls and serve with your favourite garnish. Serves 8.

Categories: Soups

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7 replies

  1. I am not familiar with silverbeets. I’ll have to look up info on this.


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