Immunity Chard Soup Recipe

A simple immune boosting soup recipe that features tons of leeks, dark leafy chard and fresh herbs balanced by a few root vegetables cooked in a nutritious veggie broth. Use an immersion blender and puree in the same soup pot, or transfer to a stand blender for a silky texture. Serve with garlic bruschetta croutons, toasted pumpkin seeds and a pinch of hot chili flakes for attitude.

The parsley root (or carrots) is used to give the soup some body and creaminess without the need for any heavy cream. You could opt for a zucchini, sweet or golden potato or even a handful of butternut squash instead. An immunity elixir to warm up with on a chili day and easy to make when feeling a little under the weather.

how to make immunity boosting chard soup

Immunity Leek & Chard Soup Recipe

Print Recipe

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Total Time:35 minutes mins

Ingredients

• 1 leek large thinly sliced
• 1 bunch Swiss chard organic
• 1/2 bunch flat leaf parsley organic
• 1/4 bunch cilantro tops only
• 1 large parsley root diced( or 2 carrots or both )
• 1/2 green chile sliced
• 3 tbsp extra Virgin olive oil
• Sea salt to taste
• 5 -6 c vegetable stock organic
• Whole grain bread toasted & diced
• Coarse sea salt parsley, black rice or sour cream for garnish

Instructions

• Cut the leeks lengthwise and thinly slice. Rinse well in a bowl of cold water and transfer to a colander to drain. Roughly chop the chard leaves and thinly slice the stalks. Roughly chop the parsley including the stalks and transfer them to the bowl with the chard stalks.
• Heat up a good lug of olive oil in a heavy soup pot and saute the leeks until they have wilted. Stir in the chile pepper, bay leaf, chard stalks, parsley root and parsley stalks. Sprinkle with a pinch of sea salt and continue cooking until the vegetables have softened; about 10 minutes.
• Add the chard and parsley leaves to the pot and stir to combine. Cook until the chard has wilted then add the water. Bring to a gentle simmer and allow everything to cook together for a few minutes. Discard bay leaf and adjust seasonings to your taste.
• At this point you can serve this soup as is with pieces of torn bread and a good drizzle of extra virgin olive oil. Or using a hand-held blender purée until smooth and serve with pieces of toast, herbs, toasted pepitas or creme fresh and black rice.

Course: Soup

Servings: 4

Author: Florentina