2 tablespoons crushed garlic
1 bunch of silverbeet
6 large potatoes, peeled and diced
6 cups vegetable stock
¼ cup non-dairy milk
1 teaspoon oil
Chipotle Tabasco sauce to serve (optional)
Alternatively to serve; a dollop of vegan sour cream and chopped parsley
Heat oil & sauté garlic for 30 seconds. Add potatoes and stir. Cook for 1 minute.
Stir in stock, bring to boil then reduce heat. Simmer for 20 minutes or until potatoes are tender.
Remove the stalks from the silverbeet and discard. Add silverbeet to saucepan & cook until soft
Puree with a hand blender, stir in milk & bring back to boil.