Winter is coming, bring out the crockpot…
Hello gorgeous readers, I’m back! After an eight week holiday in India, Singapore and Indonesia, I was well and truly ready for home.
After the sweltering heat in Asia, we are back to the cold in Australia. Though I love winter and everything about it. Especially soups and the warmth they bring on a cold winter evening.
Here’s a simple silverbeet and butterbean soup known as Paupers Soup. Why paupers? Mainly because it used all the basic ingredients and seasonal vegetables you would find in an Italian kitchen. Simple, rustic Italian, the kind which kicks pretentious, petite portioned food in the nuts. Full of deep earthy flavours and utterly nutritious. It will definitely help you and your family keep the cold and flu at bay.
- One bunch of silverbeet, chopped
- Two medium sized potatoes, cubed
- Two carrots, peeled and sliced into discs
- One medium sized onion, finely chopped
- Three pods of garlic finely chopped
- One red chilli, chopped
- Half a bunch of continental parsley (leaves and stems), finely chopped
- Juice of one lemon
- 400 gms of butterbeans ( I used the canned ones)
- One bay leaf
- One teaspoon of crushed black pepper
- Salt to season
- One litre vegetable stock
- Four tablespoons of olive oil
Heat olive oil in a crockpot. Add garlic, cook until aromatic. Now add onions and red chilli, cook until onions are translucent.
Add the veggies and parsley. Mix well. Now add the stock and bayleaf, season with salt and pepper. Cover the pot and let the soup simmer for 15 – 20 minutes on low heat.
While the soup is simmering you can prepare equal number of poached eggs per serve to garnish the soup with. Poached egg is a great accompaniment with this dish.