Green soup!

Our silverbeet is doing exceptionally well at the moment so I'm using it in lots of dishes. The other day we had eggs poached in a pan with onions, tomatos, silverbeet, some garlic and a splash of paprika. With some wholemeal bread, this is just yummo!

Another favourite is green soup. This is great when you need to clear out the fridge before restocking fresh vegies. Use any green vegies you have. I had celery, zucchini, onions (2), a few broccoli stalks, and a bit of a cauliflower head. Sometimes I also add beans and peas. I then grab a number of large leaves of silverbeet from the garden.

Now, you do need to add some 'substance' to this so it's not too watery, so I use potatoes. I suppose rice or lentils would also work, but I haven't tried it.

Clean, dice and put all vegies into a large soup pot with chicken stock (premade, package, or even using cubes). Bring to a simmer and let cook until all is tender. Puree' in a food processor.

We served this with garlic bread for a quick dinner and then save leftovers for lunch.