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- iHaveNet.com: Recipes
by Anna Thomas
Light, fresh, and packed with nutrients! This Chard and Spinach Soup is a vibrant, detoxifying, and immune-boosting soup made with chard, spinach, and fresh herbs. A perfect light meal or starter that's both comforting and energizing!
This chard-and-spinach soup recipe gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness.
Chard and Spinach Soup Recipe
Prep Time: 30 minutes
Cook time: 30 minutes
Yield: Serves 8 (about 1 1/4 cups each)
Chard and Spinach Soup Recipe Ingredients
2 tablespoons extra-virgin olive oil, plus more for garnish
2 large yellow onions, chopped
1 teaspoon salt, divided
2 tablespoons plus 3 cups water, divided
1/4 cup arborio rice
1 bunch green chard (about 1 pound)
14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
4 cups vegetable broth, store-bought or homemade
Big pinch of cayenne pepper
1 tablespoon lemon juice, or more to taste
Chard and Spinach Soup Recipe Directions
1. Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.
2. Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach.
3. When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
4. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.
To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days. Season with lemon just before serving.
Recipe Nutrition:
Per serving: 99 calories; 4 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 14 g carbohydrate; 0 g added sugars; 3 g protein; 3 g fiber; 669 mg sodium; 425 mg potassium
Nutrition Bonus: Vitamin A (148 percent daily value), Vitamin C (40 percent dv), Magnesium (20 percent dv), Folate (16 percent dv).
1 Carbohydrate Servings
Exchanges: 1/2 starch, 1 vegetable, 1 fat
Why You'll Love This Recipe
Rich in vitamins, antioxidants, and minerals
Perfect for detox and immune-boosting
Light yet satisfying for any season
Quick and easy—ready in just 30 minutes!
For more healthy and nourishing soup recipes, visit iHaveNet Soup Recipes.
Soup, Chard and Spinach Soup, Vegetarian
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Chard & Spinach Soup Recipe | Healthy & Nourishing
This soup is a nutrient-packed blend of chard, spinach, and aromatic herbs. A healthy and comforting soup perfect for any season!
Article: Copyright © Tribune Content Agency