Silverbeet soup with curry spices, coriander and yoghurt

Curry spices in soup? Yes! And even a little spicy heat too, as I find the children love the challenge.

Fresh from the garden: silverbeet, onion, garlic, coriander

Recipe source: Melissa

Serves: 6 at home or 24 tastes

What to do:

1. To make the curry powder: Measure the spices into the bowl of the mortar and gently pound to a fine powder with the pestle.
2. Fill the kettle to the 1.5 litre mark and set it to boil.
3. Peel and finely chop the onions. Peel and finely chop the garlic cloves.
4. Wash the silverbeet and shake it dry over the sink. Finely chop stalks and leaves and reserve in a large bowl.
5. Heat the oil in the large stockpot over medium heat. Add onion, 3 teaspoons of the curry powder blend and a grind of pepper. Cook, stirring occasionally until the onion is soft for about 5 minutes. Add in the chopped silverbeet and garlic, stir in and then sweat for 1 few minutes with the lid on and the heat low.
6. Carefully add the boiling water and the bouillon and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
7. Meanwhile wash the coriander and pat it dry. Finely snip and reserve in a little bowl.
8. Puree the soup using the stick blender until super smooth and then check the levels of seasoning. Stir the yoghurt into the soup, creating a big whirl.
9. Ladle into soup bowls and serve garnished with the coriander.

Notes: What do the individual spices of the curry powder smell like? And then how do they smell when they’re all combined? What could you do the left-over powder?