This is a hearty and nourishing soup that I used to make regularly at Surry Hill's Gallery Cafe many years ago, where it was always very popular with the customers. It was my manager's beloved family recipe and I have been making it ever since. In Portugal it is made with a different leafy green that is not available here, but silverbeet works just perfectly. The flavours in this soup are divine!
Preparation: Step 1 - Defrost overnight in your fridge Step 2 - Reheat in microwave until heated through (3-5mins)
😋 This is a well balanced meal that can be enjoyed on its own or with some crusty bread on the side.
Ingredients: carrot, potatoes, celery, silverbeet, brown onions, water, garlic, dill, lemon, canola oil, vegeta stock (contains MSG), cannellini beans, salt, white pepper and black pepper.
Hi, I'm Anna!
I’ve worked as a barista, a caterer - and a travelling cook with Cirque Du Soleil who literally ‘ran away with the circus.’ It was an amazing experience to be part of a fully operational mobile commercial kitchen. Typically serving up extravagant, beautifully presented buffet feasts for the cast and crew of olympians and respected athletes. Travelling around Asia we would work with local chefs and cooks too, adapting the menu to celebrate local produce and traditional meals. So after 4 tours there’s not much I haven’t tried my hand at. I’ve also been vegetarian for 25 years and as you’ll see with my meals my speciality is healthy vegetarian food that tastes amazing.