Comforting Swiss Chard Soup (Printable)

Tender Swiss chard with garlic, carrots, and celery in a flavorful vegetable broth. Vegetarian and gluten-free.

# 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)

# Directions:

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, salt, black pepper, and red pepper flakes if using. Bring to a boil, then reduce heat to maintain 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 lemon juice and fresh parsley. Adjust seasoning to taste with additional salt and pepper as needed.
06 - Ladle soup into bowls. Top with grated Parmesan cheese if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinners suddenly feel less stressful and more intentional.
  • The soup tastes deeply satisfying without any cream or heavy ingredients, so you won't feel weighed down afterward.
  • Swiss chard's earthy sweetness transforms into something unexpectedly elegant when treated this gently.
02 -
  • Don't skip the step of separating chard stems from leaves—the stems need extra time to become tender, and the leaves need to go in later to preserve their delicate texture.
  • The lemon juice at the end isn't optional if you want the soup to taste bright and balanced; it transforms something pleasant into something memorable.
03 -
  • Taste the broth before you add the chard because different brands have different salt levels, and it's easier to adjust early than to fix it at the end.
  • If your soup tastes a little flat after simmering, resist the urge to add more salt—add the lemon juice first, and you'll be amazed how it rounds out all the flavors.
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