Silverbeet and roasted garlic soup

by Ed Halmagyi


  • 1 bunch silverbeet
  • 1 brown onion, diced finely
  • 1 tbsp butter
  • pinch ground cloves
  • 1 head garlic
  • 1 sprig thyme
  • 1 tbsp olive oil
  • 1 lemon, juiced
  • 1L chicken or vegetable stock
  • 1 bunch parsley, picked
  • 1 bunch oregano, picked
  • 2 tbsp double cream


1 Strip the silverbeet leaves off the stalks and chop the stalks finely.
2 Place the garlic and thyme in a piece of foil, drizzle with the olive oil, then wrap and bake at 180C for 40 minutes. Once cooked, squeeze out the cloves of garlic.
3 Sautee the onion and silverbeet stalks in butter until softened.
4 Add the garlic and cloves and cook for one more minute.
5 Add the lemon juice and stock, season well with salt and white pepper, then simmer for 15 minutes.
6 Puree the soup.
7 Shred the silverbeet leaves, then add to the soup with the herbs. Cook for 5 minutes, then puree again.
8 Check the seasoning and stir in the cream.
9 Serve with crusty bread and olive oil.

PROFESSIONAL TIP: Wash and carefully dry silverbeet on the day you buy it, then store in a sealed plastic bag in the crisper of your fridge.

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