Rainbow Chard Soup
User Reviews
5
-
Servings
2 servings
Rainbow Chard Soup
Description
The Rainbow Chard Soup begins with sautéing chopped fennel bulb, scallions, garlic, and jalapeño in butter to soften and develop flavor. Coconut milk is added and simmered briefly before incorporating water, chopped rainbow chard leaves, and salt to cook until tender.
The cooked mixture is blended with fresh baby spinach leaves until smooth and creamy. The soup’s texture is velvety, with a balance between the creamy coconut base and the fresh green vegetable flavors enhanced by the mild heat from jalapeño. Lemon juice is added at the end to provide acidity that brightens the taste.
To serve, the soup is ladled into bowls as an entrée or appetizer and garnished with Greek yogurt, toasted chopped almonds, toasted coconut flakes, sliced scallion greens, and pickled chard stems, adding textural contrast and extra flavor layers.
Ingredients
- 2 tablespoons butter
- 1 fennel bulb
- 10 scallions roots trimmed, white and light green parts chopped, some dark green parts reserved
- 2 garlic cloves, finely chopped
- 1/2 jalapeño stem removed, finely chopped, seeds and ribs included for heat
- 7 ounces coconut milk full-fat, about 1/2 a can
- 2 1/4 cups water
- 1 Rainbow Chard bunch (3/4 pound), stems removed and reserved, leaves chopped
- 1 teaspoon kosher salt plus more to taste
- 1 baby spinach handful
- lemon juice
Optional toppings: Greek yogurt (or creme fraiche or sour cream), toasted chopped almonds, toasted coconut flakes, sliced scallion greens, pickled chard stems (see recipe below)
Instructions
- Trim the stalks and the root end of the fennel. Reserve some of the fennel fronds, but discard stalks and tough root. Cut the fennel bulb in half, and slice out the core. Discard core. Chop remaining fennel into 1/2-inch pieces.
- Warm butter in a medium saucepan over medium heat. Add chopped fennel, scallion, garlic and jalapeño, and saute until the fennel starts to soften (about 5 minutes). Add coconut milk, and simmer for 2 minutes. Add water, rainbow chard leaves and salt, and cook until the leaves are tender (about 5 minutes).
- Transfer soup to a blender with a handful of baby spinach leaves, and blend until smooth. You can add a little water if the soup is too thick. Season to taste with lemon juice (about 1/2 a lemon) and additional salt.
- To serve, divide soup between 2 bowls (entree) or 4 bowls (appetizer), and top with Greek yogurt, toasted chopped almonds, toasted coconut flakes, sliced scallion greens, and pickled chard stems.
User Reviews
Overall Rating
5
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