Swiss Chard Soup (Printable Version)

Tender Swiss chard and vegetables simmered in a light, aromatic broth for a comforting bowl.

# 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 and 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped 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, black 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 vegetables are very tender and flavors have melded together.
05 - Stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning as needed.
06 - Ladle soup into bowls. Top with grated Parmesan cheese if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The tender chard leaves melt into the broth while the colorful stems keep a slight crunch, creating this wonderful textural contrast that store-bought soups never achieve.
  • It has this remarkable way of feeling both light and substantial at the same time, perfect for those evenings when you want something nourishing without heaviness.
02 -
  • Dont rush the initial vegetable saute, those first 5-6 minutes develop the sweetness that will carry through the entire soup.
  • The soup actually tastes better the next day after the flavors have had time to mingle and deepen overnight in the refrigerator.
03 -
  • Save the Parmesan rinds in your freezer and add one to the broth as it simmers, removing before serving for an incredible depth of flavor that will have guests questioning your secret ingredient.
  • For a silkier texture, puree about one-third of the soup with an immersion blender and return it to the pot, creating a soup that has both body and recognizable vegetables.
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