Swiss Chard Soup (Print Version)

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

# 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 if needed)
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 Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
02 - Stir in the garlic and Swiss chard stems. Sauté for 2–3 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 15–20 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 Tips:

01 -
  • This soup somehow manages to feel both light and satisfying at once, perfect for those evenings when you want nourishment without heaviness.
  • The rainbow chard stems create these little pops of color throughout the broth, making each bowl feel like a small celebration even on ordinary weeknights.
02 -
  • The first time I made this, I rushed the simmering step and ended up with chard stems that were too firm and leaves that hadnt fully released their flavor, so those full 15-20 minutes really do matter.
  • Adding salt at the beginning rather than just at the end makes an enormous difference in how the vegetables release their flavors into the broth.
03 -
  • Save the Parmesan rinds in your freezer and toss one into the simmering soup for an incredible depth of flavor, just remember to fish it out before serving.
  • If you find yourself with extra soup, blend a portion of the leftovers until smooth and use it as a flavorful cooking liquid for grains like quinoa or rice.
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