Swiss Chard Soup (Printer-friendly)

Tender Swiss chard and vegetables simmered in a light, flavorful 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 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 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 together.
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 -
  • This soup transforms from a handful of humble vegetables into something deeply comforting in under 45 minutes, perfect for those days when you need nourishment without the fuss
  • The balance of tender greens and aromatic broth creates a sophisticated flavor profile that feels elegant despite its simple preparation
02 -
  • Swiss chard cooks down dramatically so dont worry if your pot looks overflowing at first, it will settle into the broth perfectly
  • The stems take longer to soften than the leaves, which is why we add them earlier, ensuring everything finishes cooking at the same time
03 -
  • If you want to meal prep this soup, hold off on adding the lemon juice and parsley until you reheat it, keeping the flavors fresh and bright
  • Swiss chard stems come in beautiful rainbow colors and they all taste the same, so use whatever looks most gorgeous at your market
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