Swiss Chard Soup with Garlic (Printable)

Tender Swiss chard simmered with garlic in a light, flavorful vegetable broth. Wholesome and comforting.

# 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
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:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
02 - Stir in the garlic and Swiss chard stems. Sauté for 2 to 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 to 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 -
  • It comes together in under 45 minutes with zero fussy techniques or special equipment.
  • The soup tastes deeply satisfying without cream or heavy additions, letting the vegetables shine.
  • You can adapt it wildly—add beans, potatoes, or whatever needs using up in your fridge.
02 -
  • Separating chard stems from leaves before cooking was the breakthrough moment for me—I learned this the hard way after my first batch turned into mushy soup where the stems were still crunchy and stubborn.
  • Don't skip the lemon juice thinking the soup is already flavorful enough; that acid is what makes the whole thing come alive and prevents it from tasting dull and one-dimensional.
03 -
  • Check your vegetable broth label before using—some store-bought versions are salty enough that you'll need to season much more conservatively than you might expect.
  • If you're adding Parmesan, warm the bowls first by pouring a little hot broth into them and letting them sit while you finish plating; it keeps the cheese from clumping.
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