Speedy sweet potato and silverbeet soup

Weeknight soup never looked so good. From saucepan to serving bowls in just 30 minutes, this 5-ingredient vegetarian recipe is a winner.

4

5m

25m

Ingredients

  • 1 leek, pale section only, thinly sliced
  • 2 tsp ground cumin
  • 800g gold sweet potato, peeled, chopped
  • 5 silverbeet leaves, stems trimmed, leaves shredded
  • 1 Coles Finest by Laurent Rye Sourdough Vienna*, sliced

Method

STEP 1

Spray a large saucepan with olive oil spray and heat over medium heat. Add the leek and cook, stirring, for 3-4 mins or until leek softens. Add the cumin and cook, stirring, for 1 min or until aromatic.

STEP 2

Add the sweet potato and 3 cups (750ml) water. Bring to the boil over high heat, then reduce heat to medium. Cover and cook for 15-20 mins or until sweet potato is very soft. Cool slightly. Carefully transfer the soup mixture to a blender and blend until smooth. Season.

STEP 3

Return soup to the pan over medium heat. Add silverbeet and cook, covered, for 3-4 mins or until the silverbeet wilts. Ladle the soup into serving bowls and serve with the sourdough.

*Selected stores only.

Dietary information

Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Soy-free
Low fat
No added sugar
Vegan
Vegetarian

Nutrition Information

Per Serve

Energy: 2043kJ/489 Cals (23%)

Protein: 16g (32%)

Fat: 2g (3%)

Sat fat: 0.3g (1%)

Carb: 93g (30%)

Sugar: 12g (13%)

Fibre: 15g (50%)

Sodium: 763mg (38%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.