Swiss Chard Soup (Printer Friendly)

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

# What You Need:

→ 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 if needed)
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)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
02 - Stir in the garlic and Swiss chard stems. Sauté for 2–3 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 15–20 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 Tips:

01 -
  • It comes together in under 45 minutes, which means weeknight dinners suddenly feel intentional instead of rushed.
  • The chard somehow tastes more vibrant here than anywhere else you've cooked it, because the broth carries every bit of its earthy character.
02 -
  • Don't skip separating the chard stems from the leaves—the stems need a head start or they'll be raw while the leaves are already breaking down.
  • The lemon juice at the end isn't optional; it's the difference between a soup that tastes flat and one that tastes alive and intentional.
03 -
  • Make a double batch and freeze half—this soup actually improves after a day as the flavors marry and deepen, and having it on hand for emergencies is like giving future you a gift.
  • If your broth is mild or you want deeper flavor, add a parmesan rind to simmer alongside everything else, then fish it out at the end.
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