Creamy Swiss Chard Soup with Vegtables

This soup is delicious, nutritious and healthy. It is so rich and creamy that it’s hard to believe that it contains no cream.

If you would like to add some extra protein, try shredded chicken or quinoa as a vegetarian option. We found that adding a squeeze of lemon really brightens up the flavor of the soup. Enjoy!

Put all of your ingredients together | Mise en Place

Steam cauliflower florets until tender.

Place cauliflower in blender or a vita-mix, with 1/4 C of water, and 1 Tbsp of organic butter until well combined. Season with salt and pepper. Blend again and set aside. Heat 1 Tbsp of butter in deep pot of medium high heat. Add carrots, celery, and onion, and cover and cook 5-10 minutes stirring occasionally, until vegetables are soft.

Add sea salt, pepper and thyme, sweet potatoes, potatoes, and broth to pot.

Reduce heat back to medium and cook for 15-20 until potatoes are fork tender. Add broccoli, cauliflower puree, kale and chard stems, and leaves and cook for another 10-15 minutes, until vegetables are tender.

Creamy Swiss Chard Soup with Vegtables

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• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Ingredients

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• 1/2 bunch of swiss chard, stems removed and chopped, and leaves shredded into strips
• 1 head of cauliflower, cored and cut into florets
• 2 Tbsp organic butter
• 1 medium sweet potato, washed, scrubbed and cut into very small cubes
• 1 medium carrot, chopped into small pieces
• 2 celery stalks chopped into small pieces
• 1/2 medium onion diced
• 2 sprigs of fresh thyme, stems removed
• 1 C broccoli, roughly chopped
• 2 quarts vegetable broth, or chicken broth
• 1 C kale, cut into this strips
• 1/4 C water
• Salt and pepper
• crunchy toasty whole grain bread
• freshly grated parmesan cheese
• 6 lemon wedges

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Instructions

1. Put all of your ingredients together | Mise en Place
2. Steam cauliflower florets until tender.
3. Place cauliflower in blender or a vita-mix, with 1/4 C of water, and 1 Tbsp of organic butter until well combined. Season with salt and pepper. Blend again and set aside.
4. Heat 1 Tbsp of butter in deep pot of medium high heat.
5. Add carrots, celery, and onion, and cover and cook 5-10 minutes stirring occasionally, until vegetables are soft.
6. Add sea salt, pepper and thyme, sweet potatoes, potatoes, and broth to pot.
7. Cover pot and bring broth to boil.
8. Reduce heat back to medium and cook for 15-20 until potatoes are fork tender.
9. Add broccoli, cauliflower puree, kale and chard stems, and leaves and cook for another 10-15 minutes, until vegetables are tender.
10. Serve with a sprinkle of fresh Parmesan, and grilled or toasted whole grain bread and a wedge of lemon.

Notes

Adapted From | The Green Lemonade

Nutrition

• Serving Size: 6