Tomato Soup with Silverbeet
3 garlic cloves, diced
2 medium brown onions, diced
2 large carrots, unpeeled, chopped
1 large celery stalk, chopped
1 litre vegetable stock
1 large tin of diced tomato (800g)
1 cup water
1 bunch silverbeet spinach, trim the white spine (only the leaves are used)
1 stalk spring onion for garnish
Pepper to taste
Salt season to taste (optional)
- On medium heat, lightly sautéed the onion and garlic, not to burn (no oil used). Add in all the diced carrots, celery stalk, vegetable stock, and tinned tomato. Simmer for approximately 30 to 40 minutes, or until the vegetables are soft. Add in water to replace the liquid lost during cooking.
- Add in the silverbeet spinach and simmer for final 10 minutes.
- Puree the soup with stick blender until smooth. Garnish with spring onions and serve.