Name: Broad bean and silverbeet soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Ingredients: 375.00 ml frozen broad beans; 13.80 gm olive oil; 2 garlic cloves, crushed; 2 medium carrots, peeled, chopped; 1.25 litres vegetable liquid stock; 400g can brown lentils, drained, rinsed; 300g silverbeet, stalks removed, leaves shredded; Olive oil, to serve; Wholemeal bread, to serve

Broad bean and silverbeet soup

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Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

This budget-friendly recipe is a hearty and healthy comfort food option.

Ingredients:

375.00 ml frozen broad beans
13.80 gm olive oil
2 garlic cloves, crushed
2 medium carrots, peeled, chopped
1.25 litres vegetable liquid stock
400g can brown lentils, drained, rinsed
300g silverbeet, stalks removed, leaves shredded
Olive oil, to serve
Wholemeal bread, to serve

Instructions:

Place beans in a bowl and cover with boiling water. Let sit for 2 minutes, then drain. Rinse under cold water to refresh, then peel and discard skins.
In a large saucepan, warm oil over gentle heat. Sauté garlic and carrot for 2 minutes until aromatic. Pour in stock and add lentils. Bring to a gentle boil, then lower heat and simmer covered for 10 minutes until the carrot is tender.
Combine broad beans and silverbeet in the pot and simmer for 2 minutes until silverbeet wilts. Season with salt and pepper, then ladle into bowls. Finish by drizzling with oil and serving with bread.

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