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A bowl of silverbeet soup sprinkled with grated parmesan cheese and fresh basil.

Silverbeet Soup (Swiss Chard Soup)

Robyn
This quick, easy - and kid-approved - silverbeet soup, made with a handful of basic ingredients, is ready in just 15 minutes! 
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Soup
Cuisine International
Servings 4 people
Calories 93 kcal

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

INGREDIENTS INFO
  • 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.
TIPS
  • 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

Calories: 93kcalCarbohydrates: 6gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 9mgSodium: 370mgPotassium: 338mgFiber: 2gSugar: 2gVitamin A: 4800IUVitamin C: 29mgCalcium: 198mgIron: 2mg
Keyword silverbeet recipe, silverbeet soup, swiss chard recipe, Swiss chard soup

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