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