Chard Soup Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without added cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits with a neutral flavor.

Crumble a stock cube into boiling water to make the stock.

Dice the onions and chop the potatoes into 1 centimeter chunks.

Smash the garlic cloves to separate them from the skin, then chop finely.

Separate the stalks of the chard from their leaves and chop the stalks into 2 centimeter lengths.

Add olive oil to a pan over medium heat and add the onions; cover with a lid and allow to fry for a few minutes, stirring occasionally.

Pour over the prepared stock, then add the potatoes, garlic, and chard stalks; bring to a boil and simmer for about 5 minutes.

Chop the washed chard leaves coarsely and set aside.

After 5 minutes, add chopped tomatoes and a tin of baked beans to the pan; stir everything together and add the chard leaves.

Cover with a lid and bring the mixture back to boiling point, then simmer gently for another 10 minutes until the vegetables are soft.

Blend the soup until smooth, then serve with fresh buttered bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens