Silverbeet and Mushroom Soup is a simple soup of silverbeet, spring onions and mixed mushrooms. You can actually grow almost every ingredient for it in your garden. Silverbeet, or swiss chard, is a leafy green that is full of vitamins. If you're getting tired of kale, it's a great alternative. This soup is so comforting and homey. It's great to make on a cool fall evening, but this Silverbeet and Mushroom Soup is a lovely meal during any time of the year.

Silverbeet and Mushroom Soup [Vegan, Gluten-Free]

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Cooking Time



  • 2-3 bunches silverbeet, chopped
  • 2 cups chopped mixed dried wild mushrooms
  • 4 cups vegetable stock
  • 4 cloves garlic, minced
  • 1 large white onion, chopped
  • 1 bunch spring onions, chopped, white and green part separated
  • sea salt
  • freshly ground black pepper
  • oil


  1. Rehydrate mushrooms in 3 cups of boiling water covered in a small bowl, set aside
  2. In a soup pot, add oil and sauté garlic and onions.
  3. Drain and press mushrooms to remove excess liquid, reserve the water used in rehydrating the mushrooms. Add mushrooms into the soup pot then stir fry gently in medium heat for 3 minutes.
  4. Pour mushroom liquid and stock into the soup pot then bring to boil and simmer for 8-10 minutes.
  5. Add silverbeet and white parts of spring onions, bring to a boil then simmer for 2 more minutes.
  6. Season with sea salt and freshly ground black pepper. Top with the green parts of the spring onions then serve.

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