This quick and easy silverbeet soup, made with a handful of basic ingredients, is ready in just 15 minutes! Packed with flavour from fresh parmesan and basil, this easy silverbeet recipe is kid-approved too!
When silverbeet (or Swiss chard to my UK / USA friends) is growing at a pace in the vegetable patch or making its appearance at farmers markets, the rush is on to find easy silverbeet recipes! Silverbeet pie, silverbeet and ricotta stuffed shells, silverbeet calzone and silverbeet slice are some of our family favourites.
I made this soup one night to use up some of the masses of silverbeet I had picked from the vegetable patch, basing it on this zucchini soup (courgette soup) that my son loves, blending the cooked vegetables with parmesan cheese and fresh basil. I wasn’t sure if he would like it, but he asked for seconds, so I knew I had to share it with you!
It is such a simple soup that is gluten free and can so easily be made vegetarian or vegan by swapping out the parmesan cheese with a suitable alternative. This light silverbeet and basil soup can be enjoyed any time of the year; whether your silverbeet / Swiss chard season is winter / spring or late summer / Autumn!
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Silverbeet – also known as chard or Swiss chard. I recommend against using rainbow chard in this particular recipe as the colour from it can make the soup become slightly brown rather than its appealing green colour.
- Garlic – use fresh garlic rather than garlic powder, either fresh cloves, crushed, or 2 teaspoons of ready minced garlic.
- Peas – frozen peas.
- Water – or use a salt-reduced stock. On testing I have found that store-bought stocks can, once combined with the parmesan cheese, make the soup very salty. A homemade vegetable stock would be a good alternative.
- Parmesan – or use a vegetarian or vegan alternative.
- Basil – fresh basil really makes the soup recipe sing! I don’t recommend substituting with dried basil in this particular recipe.
How to make this silverbeet soup recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Prepare the silverbeet / Swiss chard – wash the silverbeet / Swiss chard. Remove the stems by cutting down each side of the stem with a sharp knife. Chop the stems in to 1 cm / ⅓ inch slices, pile the leaves on top of each other and slice crossways, into strips roughly 3-4 cm / 1 – 1 ½ inches thick.
- Cook the soup – fry the garlic and stalks in the olive oil. Pour in the water, and add the basil stalks and parmesan cheese rind (these both add extra flavour to the base of the soup), nutmeg, salt and pepper. Simmer then add the frozen peas. Once the soup is back up to the boil, add the silverbeet / Swiss chard leaves and simmer until the peas and leaves are tender. TIP: If you add the leaves too early they will overcook and become brown.
- Add the basil and parmesan cheese – take off the heat and add the basil leaves and grated parmesan cheese. You don’t want them to cook, just wilt / melt into the soup. This helps retain that punchy, bright basil flavour.
- Blend – remove the basil stalks and parmesan rind, then blend the soup until smooth. I often use a stick blender, however you can use a blender but don’t overfill it, and remove the stopper from the top of the blender to allow steam to escape.
FAQ
In Australia Swiss chard is known as silverbeet.
Yes. Store silverbeet in a plastic bag in the fridge for up to 3-4 days.
My recipe tips
- Don’t overcook the soup – if you simmer the soup for too long, it can lose its vivid / bright green colour.
- Chunky silverbeet soup – this soup can be left chunky rather than blended. Remove the basil stalks and parmesan rind, roughly chop the basil leaves and stir in with the parmesan cheese.
Serving Ideas
Serve this soup with some fresh bread or baguette, some slices of garlic bread (or quick air fryer garlic bread), fluffy cheese scones or sausage rolls.
Make ahead/storage
- Fridge – this soup will keep in the fridge in a covered container for up to 3 days.
- Freeze – whilst you can freeze this soup – it doesn’t alter the flavour or texture of the soup – it loses it bright green colour and turns slightly brown, so I don’t recommend freezing it unless you have to.
Why not try…
You may also like these other family friendly soup recipes:
Silverbeet Soup (Swiss Chard Soup)
Author: Robyn
Equipment
- 1 large saucepan
- Stick blender or blender
Ingredients
- ½ tablespoon olive oil
- 2 cloves garlic crushed
- 1 bunch silverbeet / chard approx. 300g
- 750 – 875ml (3-3½ c) water
- parmesan rind optional
- pinch nutmeg
- 60g (½ c) frozen peas
- handful fresh basil
- 50g (2 oz) parmesan cheese grated
- salt
- black pepper
Instructions
- Prepare the silverbeet: Separate the stems from the leaves but cutting down each side of the stem with a sharp knife. Cut the stems into 1 cm / ⅓ inch slices, and slice the leaves into 3-4 cm (1 – 1 ½ inch) slices. Keep the leaves and stems separate.
- Heat the olive oil in a large saucepan over a medium heat and cook the crushed garlic and silverbeet / chard stalks for 30 seconds.
- Add the water, basil stalks, Parmesan rind, if using, nutmeg, salt and black pepper and bring to the boil.
- Lower the heat slightly and simmer for 4 minutes.
- Add the frozen peas, bring the soup back to the boil / simmer and then add the silverbeet leaves.
- Simmer for 3-4 minutes until the peas are cooked and the leaves are tender.
- Take off the heat and add the basil and grated Parmesan cheese.
- Using a stick blender blend until smooth. Alternatively blend the soup in a blender.
- Check for seasoning and serve.
Notes
- Silverbeet – also known as chard or Swiss chard. I recommend against using rainbow chard in this particular recipe as the colour from it can make the soup become slightly brown rather than its appealing green colour.
- Garlic – use fresh garlic rather than garlic powder, either fresh cloves, crushed, or 2 teaspoons of ready minced garlic.
- Peas – frozen peas
- Water – or use a salt-reduced stock. On testing I have found that store-bought stocks can, once combined with the parmesan cheese, make the soup taste very salty. A homemade vegetable stock would be a good alternative.
- Parmesan – or use a vegetarian or vegan alternative.
- Basil – fresh basil really makes the soup recipe sing! I don’t recommend substituting with dried basil in this particular recipe.
- Don’t overcook the soup – if you simmer the soup for too long, it can lose its vivid / bright green colour.
- Adding the basil off the heat – helps it keep its bright, punchy flavour.
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
sasha says
I was surprised how hearty and flavorful given how few ingredients this soup has. Great way to use up chard. I subbed chicken broth in place of the water.
Robyn says
That’s great to hear you enjoyed the soup Sasha 🙂 Robyn