Silverbeet soup with rice, lemon and smoked trout
Make the most of spring produce with this quick silverbeet soup with fragrant dill. Add a smoky flavour with flaked smoked trout (though tuna would work too).
- Serves 4 - 6
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Ingredients
- 150 gm long-grain rice
- 1 1/2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 bunch silverbeet, leaves torn, 4 stalks thinly sliced (reserve remaining stalks for another use)
- 500 ml chicken stock (2 cups)
- 2 tbsp coarsely chopped dill
- Juice of ½-1 lemon, or to taste
- Smoked trout, flaked, to serve
Method
Main
- 1Cook rice in a large saucepan of boiling water over high heat until tender (12-15 minutes),
then drain. - 2Meanwhile, heat oil in a saucepan over medium heat, add onion, garlic and silverbeet stalks and sauté until stalks are tender (10-14 minutes). Add stock, silverbeet leaves and 500ml water, cover and simmer, stirring occasionally, until silverbeet is tender (4-5 minutes). Stir in rice, dill and lemon juice, season to taste and serve topped with flaked smoked trout.