This silverbeet, chickpea and lentil soup is packed full of nutrients to stave off colds this winter. A light and comforting green soup that tastes great, is good for you and will leave you feeling full but not stuffed.
Autumn and winter are hands down my favourite seasons. I love the brisk weather and rugging up from the cold. I especially love the comforting nature of food in the wintertime. From steaming hot chocolates to comforting soups, there’s nothing better than warming up by indulging in your favourite meals.
As the weather cools down, I thought i’d write some easy dinner recipes suited to the colder climate. This recipe is a simple, nourishing and tasty recipe for a silverbeet soup, thickened using chickpeas and lentils (in lieu of potatoes) and made creamy using coconut milk. It’s light yet comforting, so will leave you feeling full but not stuffed (which I tend to do all too often when the weather turns cold).
I love adding a dash of lemon juice and red wine vinegar before serving, it adds a delicious tang to the soup. You can also add some freshly grated parmesan if you fancy (which I know you do!).
I hope this recipe provides some comfort during the cold this winter.
What foods do you gravitate towards in winter? What’s your favourite winter warmer recipe?
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Large saucepan
- Blender or stick mixer
Ingredients (serves 6):
- Good lug of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 teaspoons ground cumin
- 1L vegetable stock
- 1 bunch silverbeet, washed, broken
- 1 can chickpeas, drained
- 1 can brown lentils, drained
- 1/2 cup coconut milk
- Sea salt + pepper to taste
- To serve: Dash of red wine vinegar, lemon juice, cracked pepper, parmesan
1. Heat the olive oil in the saucepan on a medium heat. Add the onion and cook for a few minutes until they start to turn translucent. Add the garlic and cook for 1 minute more. Add the cumin and cook for another 2 minutes.
2. Add the stock and bring to a low simmer. Add the chickpeas, lentils and silverbeet. Cook covered for 10 minutes until the spinach has softened. Remove from heat and set aside to cool for 15 minutes.
3. Pour the soup into a blender and blend until your desired consistency has been reached (I liked mine slightly chunky). Alternatively do this using a stick blender.
4. Return the soup to the saucepan and cook on a low heat. Add the coconut milk and cook for a few minutes. Add salt and pepper to taste.
5. Serve immediately with grated parmesan, freshly cracked pepper and a dash of red wine vinegar and lemon juice.
Storage: in an airtight container for up to a week.
Like this recipe? Yum it on Yummly.
For another soup recipe, try my Moroccan pumpkin soup.
Or my nourishing zucchini soup.
Anisa – The Macadames. xx