Swiss Chard Soup (Printable)

Tender Swiss chard and vegetables simmered in a light, nourishing broth with herbs and lemon.

# 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, or 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

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic and Swiss chard stems. Sauté 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 maintain a gentle simmer.
04 - Simmer uncovered for 15 to 20 minutes until all vegetables are very tender and flavors have melded together.
05 - Stir in lemon juice and fresh parsley. Adjust seasoning to taste with additional salt and pepper as needed.
06 - Ladle soup into bowls. Top with grated Parmesan cheese if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in less than 40 minutes, yet tastes like it simmered all day.
  • Swiss chard is quietly nutritious and when cooked this way, it loses that raw earthiness that can be off-putting.
  • The soup is flexible enough to adapt to whatever vegetables are lingering in your crisper drawer.
02 -
  • Don't skip separating the chard stems from the leaves, the stems need that extra time in the pot or they'll stay stubbornly chewy.
  • Lemon juice is not optional, it's the difference between a bland soup and one that tastes like it knows what it's doing.
03 -
  • If your broth is on the weak side, add a pinch of salt before tasting, often that's what's missing and it costs nothing.
  • Toast a slice of crusty bread under the broiler and let it float in your bowl, it becomes soft and golden and adds something unexpected.
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