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Immunity Leek & Chard Soup Recipe

Course Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Florentina


  • 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


  • 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.