Swiss Chard Soup (Print Version)

Tender Swiss chard and vegetables simmered in a light, aromatic broth with garlic and fresh herbs.

# What You'll Need:

→ Vegetables

01 - 1 large bunch Swiss chard (about 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)

# Directions:

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 minced 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 have melded completely.
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 Suggestions:

01 -
  • The way the chard turns from tough and raw to silky and tender feels like a small kitchen miracle
  • It comes together in under 45 minutes but tastes like something that simmered all afternoon
  • The lemon brightens everything without overwhelming the gentle, comforting flavors
02 -
  • Swiss chard leaves shrink dramatically when cooked so do not be alarmed by how much fills the pot initially
  • The stems take longer to soften than the leaves which is why they go in earlier
  • Adding the lemon at the end preserves its bright punch that would disappear if cooked too long
03 -
  • Use the stems from any leafy greens you have on hand not just Swiss chard
  • Taste the broth before adding salt since different brands vary wildly in sodium content
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