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Chard Soup 4 Servings 1 lb Swiss or rainbow chard 2 Tbsp canola oil 1 carrot (cut into 1/4-inch dice) ½ cup diced fennel (cut into 1/4-inch dice) 1 cup thinly sliced leeks (white part only) 2 cups diced, peeled potatoes (cut into 1/4-inch dice) 6 cups vegetable or chicken stock ½ cup diced tomato (cut into 1/4-inch dice) 1 tsp fennel seeds (crushed or ground into a powder) A few gratings of fresh nutmeg grated zest of 1 lemon Kosher salt (to taste) freshly ground pepper (to taste)
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Chard Soup

Here's a healthy, delicious soup that takes the chill out of a cold day. Serve with crusty bread for a satisfying lunch or light supper.

4 Servings

Ingredients

1 lb

Swiss or rainbow chard

2 Tbsp

canola oil

1

carrot (cut into 1/4-inch dice)

½ cup

diced fennel (cut into 1/4-inch dice)

1 cup

thinly sliced leeks (white part only)

2 cups

diced, peeled potatoes (cut into 1/4-inch dice)

6 cups

vegetable or chicken stock

½ cup

diced tomato (cut into 1/4-inch dice)

1 tsp

fennel seeds (crushed or ground into a powder)

A few gratings of fresh nutmeg

grated zest of 1 lemon

Kosher salt (to taste)

freshly ground pepper (to taste)

Directions

Separate the chard leaves from the stems. Thinly slice the stems (stalks) and cut the leaves crosswise into 1/2-inch-wide ribbons.

Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the carrot, celery, fennel, leeks, and chard stems; cook, stirring frequently, until the vegetables soften, 5 to 10 minutes.

Add the stock and bring the soup to a simmer. Add the potatoes and simmer the soup, covered, over medium heat until the potatoes are tender, 15 to 20 minutes. Uncover; with a fork, mash some of the potatoes against the side of the pan to thicken the soup.

Add the chard leaves and tomato to the soup, and cook until the chard is tender, about 5 minutes.

Stir in the fennel, nutmeg, and lemon zest. Season to taste with salt and pepper, and serve hot.

 

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