Swiss Chard Soup (Printable Version)

Tender Swiss chard simmered with garlic and vegetables in a light, flavorful broth. Ready in just 40 minutes.

# 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

# Step-by-Step Directions:

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 have melded 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 Advice:

01 -
  • It's ready in under 40 minutes, which means you can have real comfort food on the table before anyone asks what's for dinner.
  • The chard softens into silky ribbons while the broth stays light and bright, so you feel nourished rather than weighed down.
  • It's endlessly flexible, bending to whatever vegetables or beans you have hiding in your kitchen without complaint.
02 -
  • Never skip separating the chard stems from the leaves—the stems need those extra few minutes to actually soften, or you'll be chewing through them while the leaves are long gone.
  • The lemon juice at the end isn't decoration; it's essential, transforming a one-note soup into something that sparkles on your tongue.
03 -
  • If your chard came particularly sandy or dusty, give it a good wash and spin it dry before chopping—wet greens will dilute your broth and muddy the flavors.
  • Let the pot cool slightly before serving if you're in a rush, but never add the lemon juice until you're ready to serve, or it can lose some of its brightness sitting in the heat.
Return