Swiss Chard Soup (Printable)

Tender Swiss chard simmered with aromatic vegetables in a light, savory broth. Perfect for a nourishing meal.

# What You Need:

→ Vegetables

01 - 1 large bunch Swiss chard (approximately 14 oz), 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

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
02 - Stir in the garlic and Swiss chard stems. Sauté for 2 to 3 minutes until fragrant and stems begin to soften.
03 - Add the Swiss chard leaves, vegetable broth, salt, pepper, and red pepper flakes if using. Bring to a boil, then reduce to a gentle simmer.
04 - Simmer uncovered for 15 to 20 minutes until vegetables are very tender and flavors meld.
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 Advice:

01 -
  • Ready in under 40 minutes, which means you can have something nourishing on the table without the fuss.
  • The chard somehow becomes silky and mild, even if you've been intimidated by cooking greens before.
  • It tastes even better the next day, so this is one of those rare recipes that actually rewards you for meal prep.
02 -
  • If you add the lemon juice while the soup is still boiling, it can turn slightly bitter, so always stir it in once you've reduced the heat to a simmer.
  • Tasting as you go isn't overthinking it, it's the difference between a good soup and one that makes people ask for seconds.
03 -
  • Separate the chard stems from the leaves before cooking, as the stems need a few extra minutes of sautéing to become tender while the leaves should just barely soften.
  • Don't be shy with the lemon juice at the finish, it's the secret note that makes people lean back and take another spoonful without quite knowing why.
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