Almond Thyme & Silverbeet soup

Soups are such a great way to explore with flavors and get extra nutrients into your diet. They are also super quick and easy to make. Perfect if you are time poor.

Unfortunately I can’t take credit for this recipe, Donna Hay has nailed it.

Serves around 6 - enjoy with a nice crusty piece of sourdough

Ingredients:

  • Olive oil

  • 1 x onion

  • 4 x garlic cloves - thinly sliced

  • 4 x medium size fennel - trimmed and sliced thinly

  • balsamic vinegar

  • 1 L unsweetened almond milk

  • 3 x cups shredded silverbeet (swiss chard)

  • 10 x sprigs thyme

  • 1/4 cup flaked almonds

Recipe:

  1. Heat half the oil in a large saucepan over high heat. Add the onion, garlic, fennel, salt and pepper and cook for 8–10 minutes or until softened. Add the vinegar and almond milk and bring to the boil. Add the silverbeet and cook for 1 minute or until wilted. Remove from the heat and, using a hand-held blender, blend until smooth.

  2. Heat the remaining oil in a small frying pan over high heat. Add the thyme and almonds and cook for 30 seconds or until golden brown. Top the soup with the thyme and almonds to serve.

Elise Falloon