Swiss Chard Soup (Printable)

Tender Swiss chard simmered with garlic and vegetables in a light, flavorful broth. Ready in 40 minutes.

# Components:

→ 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

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic and Swiss chard stems. Sauté for 2 to 3 minutes until fragrant and stems begin to soften.
03 - Add Swiss chard leaves, vegetable broth, sea salt, black pepper, and red pepper flakes if using. Bring to a boil, then reduce heat to a gentle simmer.
04 - Simmer uncovered for 15 to 20 minutes until all vegetables are very tender and flavors have melded together.
05 - Stir in fresh lemon juice and chopped parsley. Adjust seasoning with additional salt and pepper to taste.
06 - Ladle soup into bowls and top with grated Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can have real homemade soup on the table faster than most takeout arrives.
  • Swiss chard is absolutely loaded with nutrients but tastes nothing like you're being virtuous, just comforted.
  • The recipe is flexible enough to adapt to whatever vegetables you have hanging around your crisper drawer.
02 -
  • Don't skip separating the chard stems from the leaves—the stems need a few extra minutes to become tender, while the leaves only need the heat from the finished broth.
  • Tasting at the very end and adding lemon juice makes more difference than you'd expect; it's what transforms this from pleasant into craveable.
03 -
  • Sauté your aromatics long enough that they're genuinely soft, not just translucent—this extra minute or two builds the foundation everything else sits on.
  • If you're not a Parmesan person, a squeeze of fresh lemon juice at the table and a scattering of toasted bread crumbs adds texture and brightness in completely different ways.
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