Tender Swiss Chard Soup (Printable)

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

# 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 & 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. Cook for 5 to 6 minutes until softened.
02 - Stir in minced garlic and Swiss chard stems. Cook for 2 to 3 minutes until fragrant and stems begin to soften.
03 - Add 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 Suggestions:

01 -
  • It comes together faster than you'd expect, ready in under 45 minutes from start to finish.
  • The chard leaves become silky and almost melt into the broth without losing their character.
  • One pot means cleanup is minimal, leaving you more time to actually enjoy the meal.
02 -
  • Don't skip separating the chard stems from the leaves, because the stems need extra cooking time or they'll stay tough and unpleasant.
  • Taste the broth before adding salt, because many store-bought broths are already salty and you can easily oversalt the whole pot.
03 -
  • Don't let the soup boil vigorously once you've added the greens, because aggressive heat can make the chard tough and turn the broth cloudy.
  • If you're nervous about seasoning, add half the salt you think you need, then taste and adjust at the end when all the flavors have come together.
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