Potato Chard Soup

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.

"She's OK!" 

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

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.