Swiss Chard Soup (Printable Version)

Tender Swiss chard with garlic, carrots, and celery in a light, flavorful vegetable broth. Ready in 40 minutes.

# Ingredient List:

→ 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 Steps:

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 minced 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 40 minutes, making weeknight dinners feel effortless and homemade.
  • The chard becomes almost silky when cooked, creating a soup that feels elegant without any fuss.
  • One pot means minimal cleanup, which honestly might be the best part after a long day.
02 -
  • Separate the chard stems from the leaves before cooking—the stems need a head start because they take longer to soften than the leaves, and cooking them separately ensures nothing ends up mushy or unevenly tender.
  • Don't skip the lemon juice at the end; I learned this the hard way when I forgot it once and the soup tasted flat and one-dimensional, but adding it at the last moment transforms everything into something bright and complete.
03 -
  • Chop your vegetables while the oil heats up and you'll move through the cooking process without any awkward waiting moments or scrambling.
  • If your soup tastes a little flat even after seasoning, you're probably tasting the effect of missing acid—squeeze in a bit more lemon and watch it come to life.
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