Gently spicy, smooth and nourishing, this is a soup to come home to after a long, chilly day or to keep your internal fires stoked on a windy spring afternoon. What could be better than that? Well, it ticks almost every healthy box we can think of: the abundant nutrients in silverbeet leaves coupled with the dynamic Mediterranean duo of garlic and olive oil; probiotic-packed yoghurt; plus the vitamin and protein punch of quinoa and black beans. And did we mention fibre?
Of course, all that would count for little unless it tasted good—which it does. Silverbeet, one of the hardiest and most forgiving of all home garden crops, forms the base along with the mild aromatics of onion and garlic; it’s a simple canvas for the vibrant topping that tastes as good as it looks. Give it a further lift by following Lesley Russell’s tip on this page for freshening up cumin in the Thermomix.
A note about the bunch of silverbeet you’ll use in this recipe: once you have stripped the leaves, there is no need to discard the creamy white stalks. If you like, save them for a simple braise with olive oil, garlic, onions and tomatoes (a touch of chilli is good too); or blanch the stems in salted water until just tender before covering with coarse breadcrumbs and grated cheese, and quickly gratinating them under a hot grill. These both make lovely side dishes, or can be the centrepiece for casual lunches with crusty bread and a salad.