Creamy Swiss Chard Soup with Vegtables
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients
Scale
- 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
Instructions
- 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.
- Cover pot and bring broth to boil.
- 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.
- 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