Vegetarian Chard Soup is a delicious, easy, healthy soup starring nutritional powerhouse Swiss chard. This is perfect for a weeknight, or how about Meatless Monday?
I had a Swiss chard plant that sprang up in my vegetable garden, unbidden but not unwelcome.
It must have been from an errant Bright Lights chard seed that I thought never would germinate, so I planted something on top of it and went about my gardening business.
Months later, up popped a gorgeous chard. What magnificent luck!
So when I heard Emma Kelly-Hasken on Twitter talking about her dad’s chard soup, I had to have the recipe. I didn’t know her, but I reached out anyway, and since we were both chard lovers, she obliged me with the recipe. It turned out to be yummy!
She says, “It’s super easy, healthy, and delicious. My dad made up the recipe after growing an abundance of chard a couple of years ago. :)”
I know what she meant about an abundance of chard! I got a new raised planter recently, and stuck a few baby rainbow chard plants in there, and look what I have now! Those leaves are as big as my head!
Healthy? I’ll say. Chard is a kind of powerhouse of nutrients. It’s one of those veggies that is said to be “nutrient dense,” which means it packs more nutrients in fewer calories, which makes it a good deal, foodwise.
I’m glad her dad had too much chard. I’m hoping to follow suit, by planting more!
How to make Vegetarian Chard Soup
Slice the leaves in 1- to 2-inch pieces and set aside.
You’ll cook the soup for 15 or so minutes, and then add the chard leaves, so they stay bright green.
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…or a raised planter bed. See that little hole in one of the leaves? Who cares! It’s organic!
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This post was originally published October 24, 2011, and has been refreshed and republished today.