Swiss Chard Soup (Printable)

A wholesome soup featuring tender Swiss chard, aromatic vegetables, and a light, savory broth.

# What You'll 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)

# Step-by-step Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
02 - Stir in the garlic and Swiss chard stems. Sauté for 2–3 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 15–20 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 -
  • The contrast between the silky leaves and tender stems creates layers of texture that keeps each spoonful interesting without complicated techniques.
  • Its the perfect gateway soup for skeptical greens-avoiders – even my brother who claims to hate anything leafy asks for seconds.
02 -
  • Adding the chard leaves and stems separately rather than all at once completely changed the texture – the first time I tossed everything in together, the leaves disintegrated while the stems stayed too firm.
  • The soup tastes significantly better on day two after the flavors have had time to deepen, so make it ahead if serving for company.
03 -
  • Save the tough outer leaves of celery and other vegetable scraps in a freezer bag to make homemade stock – it creates a foundation flavor that store-bought can never quite match.
  • If the soup seems flat despite adequate salt, add just a few drops of vinegar rather than more salt – it wakes up the flavors without changing the taste profile.
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