Swiss Chard Soup (Print Version)

Tender chard and vegetables simmered in a light, flavorful broth for a comforting meal.

# What You Need:

→ Vegetables

01 - 1 large bunch Swiss chard (approximately 14 ounces), stems and leaves separated and chopped
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced

→ Broth & Seasoning

06 - 5 cups vegetable broth, gluten-free
07 - 2 tablespoons olive oil
08 - 1 teaspoon sea salt, adjusted to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes, optional

→ Finish

11 - Juice of 1/2 lemon
12 - 2 tablespoons chopped fresh parsley
13 - Grated Parmesan cheese for serving, optional

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 to 6 minutes until softened.
02 - Stir in minced garlic and Swiss chard stems, sautéing for 2 to 3 minutes until fragrant and stems begin to soften.
03 - Add Swiss chard leaves, vegetable broth, salt, pepper, and red pepper flakes if using. Bring to a boil, then reduce heat to a gentle simmer.
04 - Simmer uncovered for 15 to 20 minutes until vegetables are very tender and flavors have melded.
05 - Stir in lemon juice and fresh parsley. Adjust seasoning to taste.
06 - Ladle soup into bowls. Top with grated Parmesan if desired. Serve hot.

# Expert Tips:

01 -
  • The separation of stems and leaves means nothing goes to waste, while creating beautiful texture contrasts that store-bought soups never achieve.
  • You can make this in just 40 minutes, but the flavor depth tastes like it simmered all day on your grandmothers stove.
02 -
  • I ruined my first batch by adding the chard leaves too early, causing them to overcook and lose their vibrant color and nutrients.
  • The soup tastes even better the next day after the flavors have had time to deepen and meld overnight in the refrigerator.
03 -
  • Save the Swiss chard stems that most recipes discard, as they add beautiful color, texture, and nutrients that would otherwise be lost.
  • If your broth tastes flat or one-dimensional, add a small splash of vinegar or wine instead of more salt, which will enhance all the existing flavors without increasing sodium.
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