Swiss Chard Soup (Print)

Tender Swiss chard and aromatic vegetables simmered in a light, nourishing broth. A wholesome 40-minute meal for four.

# Ingredients:

→ 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

# Instructions:

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 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 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.

# Pro Tips:

01 -
  • It comes together faster than you'd expect, yet tastes like it simmered all day.
  • The tender chard leaves practically dissolve into the broth, making every spoonful feel silky and nourishing.
  • You can make it your own—add beans one day, skip them the next, and it's equally satisfying.
02 -
  • Don't skip separating the chard stems from the leaves—the stems need those extra minutes to become tender, while the leaves only need the heat of the broth to wilt perfectly.
  • Lemon juice is not optional; it's the ingredient that transforms this from pleasant to memorable, so squeeze it fresh rather than reaching for bottled.
03 -
  • Taste and season in layers rather than all at once—add salt at the beginning to help vegetables release their moisture, then taste again before serving to make final adjustments.
  • If you make this ahead, store it in the refrigerator for up to four days, but add the lemon juice and fresh parsley just before reheating so they don't lose their brightness.
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