One afternoon, I was riding my bike outside Pescadero, California. I made a stupid mistake, and launched right off my bike. The other riders stopped, and rushed over to make sure I was ok. I started seeing all white, and there was some whispering about whether I had suffered a concussion.
One of my friends leaned down and said, “What’s your favorite green?”
“Swiss chard,” I said.
And that just about sums it up… I love swiss chard, and everyone knows it.
This soup highlights it in such a nice way–marrying it with potatoes, leeks, carrots, and celery. It’s a hearty soup that’s perfect for a cool rainy day, or after a day of hard work. Serve it with a crusty bread or some garlic toast. I have to admit… we ate the entire pot in one sitting! No leftovers is definitely the sign of a good meal!
Potato Chard Soup
1 medium onion, chopped
3 leeks (white part only), chopped
3 garlic cloves, coarsely chopped
2 Tbsp olive oil
½ tsp dried thyme
2 bay leaves
3 potatoes, chopped
2 celery stalks, chopped
1 carrot, chopped
2 cups broth (either use fake chicken broth or vegetable broth)
1 cup non-dairy milk
1 tsp apple cider vinegar
½ cup nutritional yeast
2 cups red chard, torn into bit-size pieces
¼ cup flat leaf parsley, finely chopped
Salt, to taste
Black pepper, to taste
1. In a large heavy pot or dutch oven, add onion, leeks, garlic, olive oil, salt, black pepper, thyme and the bay leaves, and sauté over medium heat for 5 minutes. Then, add potatoes, celery and carrots, and sauté for 5-7 minutes or until carrots start to get soft. Add the broth, cover, and simmer for 15-20 minutes.
2. Remove from heat, pull out the bay leaves, and add the non-dairy milk. You can either blend the soup in a blender or use an immersion blender. I like it slightly chunky, so I stop blending before it’s completely smooth. Once it’s blended to your preference, stir in the chard, parsley, nutritional yeast, and apple cider vinegar. Taste, adjust seasonings, and serve.