Swiss Chard Garlic Broth Soup (Printable)

Tender chard and vegetables simmered in light, aromatic broth for a wholesome bowl of comfort.

# 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

# Directions:

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 together.
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 40 minutes with zero fuss, perfect for those nights when you want something real but don't have hours to spend.
  • Swiss chard is packed with nutrients but tastes nothing like punishment—it becomes silky and mild once it simmers in the broth.
  • The soup tastes better the next day, so you're actually ahead if you make it ahead.
02 -
  • Don't skip separating the chard stems from the leaves—if you dump everything in at once, the leaves turn to mush before the stems soften, and you lose the good texture.
  • Taste the soup at the very end before serving, not at the beginning—salt and lemon work magic together, but only if they're added when the broth is ready to drink.
03 -
  • Keep your knife sharp when chopping chard—a dull blade bruises the leaves and releases their bitterness, but a sharp one makes quick, clean cuts that keep them sweet.
  • If your broth is less flavorful than you'd hoped, resist the urge to oversalt—a squeeze of lemon and a scatter of fresh parsley will wake it up without making it one-note salty.
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