Swiss Chard Soup

Swiss Chard Soup is a comforting and wholesome soup featuring tender Swiss chard simmered with garlic in a light, flavorful broth. This European classic is designed to be both simple and nourishing, bringing together vibrant vegetables in a dish that is naturally vegetarian and gluten-free.

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Preparation is straightforward, starting with a base of sautéed aromatics that build depth. The recipe makes efficient use of the entire Swiss chard plant by incorporating both the crunchy stems and the delicate leaves at different stages of cooking.

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

To ensure the best results, use a large soup pot and a sharp chef's knife for dicing your vegetables consistently. Remember to sauté the Swiss chard stems before adding the leaves, as they require a few extra minutes to soften properly.

Varianten und Anpassungen

For a heartier soup, consider adding 1 can (400 g) of drained white beans or a diced potato along with the carrots for extra body. To make this recipe strictly vegan, simply omit the Parmesan cheese or substitute it with a plant-based alternative.

Serviervorschläge

Serve the soup hot, topped with a generous sprinkle of fresh parsley and grated Parmesan if desired. This dish is naturally gluten-free and vegetarian, though you should check labels on store-bought broth to ensure it meets your dietary requirements.

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This recipe yields 4 servings, each containing approximately 120 calories, 5 g of total fat, 15 g of carbohydrates, and 4 g of protein. It is a light, nutritious meal that brings the flavors of a European garden straight to your table.

Recipe Questions & Answers

→ Can I use other leafy greens instead of Swiss chard?

Yes, spinach, kale, or beet greens work well as substitutes. Adjust cooking time slightly since kale may need longer while spinach cooks faster.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop over time. Reheat gently on the stovetetop.

→ Can I freeze this soup?

Absolutely. Cool completely, then transfer to freezer-safe containers. Leave some space for expansion. It keeps well for up to 3 months. Thaw overnight before reheating.

→ What can I serve with this soup?

Crusty bread, garlic knots, or a simple green salad complement this light soup perfectly. For a heartier meal, add white beans or serve alongside a grilled cheese sandwich.

→ Is it necessary to separate the stems and leaves?

The stems take longer to cook than the leaves, so separating them ensures both reach the perfect texture. If you prefer softer stems, chop them finely and add them with the onions.

→ Can I make this in a pressure cooker?

Yes, sauté the vegetables using the sauté function, then cook on high pressure for 3-5 minutes. Quick release and stir in the lemon juice and parsley before serving.