Comforting Swiss Chard Soup

Warm up with a bowl of this comforting Swiss Chard Soup, a wholesome and nutritious meal that highlights the earthy flavor of fresh greens. This simple European-style soup is naturally vegetarian and gluten-free, making it a perfect light dinner or starter for any occasion.

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Sautéing the stems alongside the aromatics ensures that every part of the Swiss chard is used, providing a wonderful texture that complements the tender leaves and softened carrots.

Ingredients

• Vegetables
• 1 large bunch Swiss chard (about 400 g), stems and leaves separated and chopped
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• Broth & Seasoning
• 1.2 liters (5 cups) vegetable broth (gluten-free if needed)
• 2 tablespoons olive oil
• 1 teaspoon sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• Finish
• Juice of 1/2 lemon
• 2 tablespoons chopped fresh parsley
• Grated Parmesan cheese, for serving (optional)

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.

Step 2

Stir in the garlic and Swiss chard stems. Sauté for 2–3 minutes until fragrant and stems begin to soften.

Step 3

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.

Step 4

Simmer uncovered for 15–20 minutes until vegetables are very tender and flavors meld.

Step 5

Stir in lemon juice and fresh parsley. Adjust seasoning to taste.

Step 6

Ladle soup into bowls. Top with grated Parmesan if desired. Serve hot.

Zusatztipps für die Zubereitung

For the best texture, ensure the Swiss chard stems are diced small so they soften at the same rate as the carrots and celery. Simmering uncovered helps concentrate the flavors without losing the vibrant color of the chard.

Varianten und Anpassungen

To make this soup heartier, add 1 can of drained white beans or a diced potato during the sautéing stage. For a completely vegan version, simply omit the Parmesan cheese or swap it for a plant-based alternative.

Serviervorschläge

Serve this soup piping hot in wide bowls. It pairs beautifully with a side of crusty gluten-free bread for dipping. Garnish with an extra sprinkle of fresh parsley and a dash of red pepper flakes for heat.

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At only 120 calories per serving, this Swiss Chard Soup is a light yet satisfying way to enjoy seasonal produce. Whether it's a cold winter night or a rainy spring afternoon, this recipe is sure to become a staple in your kitchen.

Recipe FAQs

→ Can I use frozen Swiss chard instead of fresh?

Yes, you can use frozen Swiss chard. Thaw and drain it well before adding to the pot. Add it directly with the broth since frozen chard is already tender and requires less cooking time.

→ How do I store leftover Swiss chard soup?

Store the soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ What can I substitute for Swiss chard?

Kale, spinach, or collard greens work well as substitutes. Keep in mind that spinach cooks much faster, so add it in the last 5 minutes. Kale and collard greens have similar cooking times to Swiss chard.

→ How can I make this soup more filling?

Add white beans, chickpeas, or diced potatoes for extra protein and substance. You can also serve it over cooked quinoa or rice, or add small pasta like orzo or ditalini during the last 10 minutes of cooking.

→ Can I make this soup in advance?

Absolutely. The soup actually tastes better the next day as the flavors meld together. Prepare it up to 2 days ahead and store covered in the refrigerator. Add the lemon juice and fresh parsley just before serving for the brightest flavor.

→ Is it necessary to separate the chard stems from the leaves?

Yes, this technique ensures even cooking. The stems are denser and take longer to become tender, so they go in first. The delicate leaves cook quickly and are added later to prevent them from becoming mushy.