INGREDIENTS
4 cups roughly chopped baby spinach or silverbeet
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh basil
1 cup roughly chopped fresh coriander
1 long red chilli
2 tablespoons olive oil
750ml water
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METHOD
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Place all herbs, chilli, baby spinach and Olive oil in a saucepan and saute for 10 minutes, stirring occasionally so it doesn't stick
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Add water and simmer for a further 10 minutes
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Once all ingredients have been heated place in a food processor or blender and blend well until creamy
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SUGGESTIONS AND TIPS;
Add more or less water, depending on how thick you prefer your soup to be.
Fresh dill is also another herb that works well with this recipe, adding garlic or fennel, along with zucchini which makes for a great thickener in any soup.
Soup can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
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