Hearty Green Soup

Serves 50

A simple to make substantial soup perfect for lunch (Vegan, Gluten Free)


10 large heads silverbeet  (or more if you like)

10 onions 

1 head celery 

3-5kg frozen peas 

1-2kg broccoli (if you have it) 

4 tablespoons minced garlic 

8 teaspoons vegetable stock powder

4 teaspoons mild curry powder 

Salt and pepper


  1. Chop and fry the onion
  2. Add the garlic
  3. Chop the celery and add. Cook until soft.
  4. Finely shred the silverbeet. And add to the pan.
  5. Add everything else and water to the desired level in the pan.
  6. Cook for 20 minutes and taste. Adjust seasoning.
  7. Whizz the whole lot with the whizz stick (should be thickish)
  8. Adjust seasoning again.

Serve with wholemeal bread, hummus and salad.

A head of silverbeet is a really good handful of stalks with large leaves; other leafy greens like perpetual spinach, New Zealand spinach, beet tops etc will work just as well


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