Silver beet and coconut soup - Healthy Inspirations

Silver beet and coconut soup

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Serves 4


2 bunches silver beet
25g butter
1 brown onion, chopped
2 garlic cloves, crushed
2 cups gluten-free vegetable stock
1/2 (700g) cauliflower, cut into florets
1 (270ml) can coconut milk
1/4 tsp ground nutmeg
1 pinch of cayenne pepper (optional)


  1. Rinse silver beet, shaking off excess water. Slice into 2cm slices, separating the stems from the leaves.
  2. Melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes or until tender.
  3. Add garlic. Cook, stirring, for 1 minute.
  4. Add stock, cauliflower and silver beet stems. Cover and bring to the boil. Cook for 8 minutes or until cauliflower is tender.
  5. Add silver beet leaves and cook for 2 minutes or until just wilted.
  6. Using a food processor or blender, process soup in batches, until smooth. Return soup to saucepan. Place over medium heat.
  7. Add 1 cup coconut milk, nutmeg and cayenne pepper. Bring to gentle simmer. Ladle into cups. Drizzle with remaining coconut milk. Season with cayenne pepper to taste.

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