Description
Discover a nourishing and flavorful Swiss Chard Soup that’s perfect for busy days and beginner cooks alike. Packed with vitamins and minerals, this vibrant soup features tender Swiss chard, aromatic vegetables, and a rich broth base. Quick to prepare, customizable to your taste, and ideal for meal prep, it’s a wholesome choice that doesn’t sacrifice flavor. Whether you’re seeking a light lunch or a healthy dinner, this soup will warm you up and fuel your day!
Ingredients
Scale
- 300g Swiss chard (washed, stems chopped, leaves torn)
- 1 medium red bell pepper (diced)
- 3 cloves garlic (minced)
- 2 medium carrots (diced)
- 3 stalks celery (diced)
- 1 medium onion (diced)
- 2 tablespoons olive oil
- 6 cups vegetable broth (or chicken broth if preferred)
- 50g Parmesan cheese (grated, plus extra for garnish)
- 1 pinch red pepper flakes (optional, for heat)
- Salt and black pepper (to taste)
- Juice of 1 lemon (for brightness)
Instructions
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
- Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until softened.
- Stir in the minced garlic and red bell pepper, cooking for another minute until fragrant.
- Sprinkle in the red pepper flakes if desired for a subtle kick.
- Pour in 6 cups of vegetable broth and bring the soup to a boil.
- Reduce the heat and let the soup simmer for 15-20 minutes, allowing the flavors to meld.
- Add the chopped Swiss chard stems first, followed by the torn leaves. Cook for an additional 2-3 minutes until wilted but still vibrant.
- Season with salt and black pepper to taste.
- Stir in the grated Parmesan cheese, allowing it to melt into the soup.
- Finish with a squeeze of fresh lemon juice and garnish with extra Parmesan if desired.
- Serve hot, optionally with crusty bread or a side salad.
Notes
- Substitutions: You can replace Swiss chard with kale or spinach. Red bell pepper can be swapped for yellow or omitted entirely.
- Make it heartier: Add cooked beans, quinoa, or shredded chicken for extra protein.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Reheat gently, adding a splash of water if needed.
- Vegetarian Option: Use vegetable broth and omit the Parmesan or substitute with a plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 210 kcal
- Sodium: 750mg
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g