Swiss Chard Soup (Printable View)

Tender chard and vegetables simmered in a light, aromatic broth for a comforting meal.

# What You'll 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

# How To Make It:

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.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means weeknight dinners suddenly feel achievable.
  • Swiss chard loses its intimidation factor and transforms into something silky and approachable in the broth.
  • This soup tastes even better the next day, so you're basically making tomorrow's lunch while you cook tonight.
02 -
  • Don't skip separating the chard stems from the leaves—I learned this by serving soup with crunchy stems in the middle, and it changes everything when they're properly tender.
  • The flavor deepens and improves overnight, so if you have time, make this a day ahead and reheat it gently before serving.
03 -
  • Invest in good vegetable broth or make your own when you have time—it's the difference between a soup that tastes okay and one you actually crave.
  • Don't be timid with the lemon juice at the end; it's what transforms a nice soup into something memorable.
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