August 4, 2016

Suits ICT Reset 1-4

Serves 4


  • 1 large bunch silver beet
  • 25g butter
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 4 cups vegetable stock
  • 1/2 cauliflower, cut into florets
  • 1 (270ml can) coconut milk
  • 1 tsp ground nutmeg
  • 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 5 minutes or until wilted.
  6. Using a food processor or stick blender, process soup in batches, until smooth. Return soup to saucepan. Place over medium heat.
  7. Add 1 cup of coconut milk, nutmeg and cayenne pepper, stir, and bring to boil.
  8. To serve, ladle into cups. Drizzle with remaining coconut milk. Season with cayenne pepper to taste.

As a main this soup is delicious with grilled or steamed fish.

1.8/5 (6 Reviews)