Silky Swiss Chard and Zucchini Soup

Swiss Chard Zucchini soup colorful 16x9.jpg

By the Gracious Vegan

This beautiful green soup is packed with nutrients from the Swiss chard, zucchini, and beans. The texture is also very pleasing, which is why I called it “silky.” You can play with the spicing—more lemon juice, more crushed red pepper flakes, as you like.

Makes 7 servings (10 cups) 

Water-sauté the onions and Swiss chard stems until they are soft (start with a couple tablespoons of water and add more if needed), 5-7 minutes.

  • 1 large onion, chopped

  • Chopped stems from a large bunch of white-stemmed Swiss chard (a typical bunch weighs around 1 pound) (red chard makes the soup brown, so I avoid it)

Add the following ingredients, bring to a boil, then reduce to a simmer and cook around 7 minutes after it starts boiling, until the Swiss chard is soft but still green and the zucchini is tender.

  • 4 cups vegetable broth, store-bought, homemade, or from bouillon cubes or powder

Roughly chopped leaves from the Swiss chard bunch

  • 2 medium zucchinis, topped and sliced

  • 1 can (drained and rinsed) cannellini or other white beans

  • 1 teaspoon salt

  • 3/4 teaspoon cumin

  • 1/8 teaspoon crushed red pepper flakes (or more)

Sir in the lemon juice.

  • 2 Tablespoons lemon juice, or more to taste

Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). (My immersion blender does not achieve a smooth enough texture; I have to use the Vitamin.)

Taste and add more lemon juice or crushed red pepper, if desired. Garnish each bowl of soup with vegan crema, if desired. 

Timing: Around 40 minutes, including prep time

Nutrition: Whole-food unprocessed; WFPBNO


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