Creamy Swiss Chard Soup with Vegetables
With a smooth cauliflower purée
Posted January 10th, 2012 by noelle | 9 Comments »
I love thick and creamy vegetable soups. But, I don’t always love the calories. So, this week I decided to substitute heavy cream with a smooth cauliflower purée instead. If you are looking for a healthy lunch or dinner meal, give this simple soup a try.
Creamy Swiss Chard Soup with Vegetables
Serving Size: 6 (~200 calories)
Ingredients
1/2 bunch Swiss chard, stems removed, sliced into thin ribbons
1 head of cauliflower, core removed, cut into florets
2 tablespoons organic butter
1 medium sweet potato, peeled, roughly chopped
1 medium carrot, roughly chopped
2 stalks celery, roughly chopped
1/2 small yellow onion, peeled, diced
2 sprigs fresh thyme, stems removed
1 cup broccoli, roughly chopped
2 quarts vegetable broth
1/4 cup water
sea salt and pepper
toasty bread, optional (I recommend a whole wheat or sprouted grain bread)
freshly grated Pecorino Romano or parmesan cheese, optional
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Swiss chard – Swiss chard, thanks to their dark green color, are uber-rich in chlorophyll, a natural detox agent.
- Cauliflower – Cleansing beauties embrace cauliflower for its high sulfur and anitoxidant content which is believed to help boost your body’s detoxification work.
Directions
Steam cauliflower florets until just tender. Place cauliflower in a blender with 1/4 cup of water, 1 tablespoon of butter and blend until well combined. Season generously with sea salt and pepper. Blend again. Set aside.
Heat 1 tablespoon of butter in a deep pot over medium high heat. Add carrots, celery, and onion, cover and cook 5 minutes, stirring occasionally until vegetables are soft.
Add sea salt, pepper, thyme, sweet potatoes and broth to the pot. Cover pot and bring the broth to a boil. Reduce heat back to medium and cook 25 to 30 minutes longer or until potatoes are tender. When potatoes are fork tender, add broccoli, cauliflower purée and remaining chard and cook for another 10 to 15 minutes stirring occasionally.
I love this soup with a dash of freshly grated cheese and slice of toasty bread. Enjoy!
SunShine_K
added 1 year, 4 months ago
This soup rates as one of the most incredible, tasty and satisfying soups I have ever had the pleasure to come across.
So good in fact, Im eating it for breakfast, lunch and dinner!
THANK YOU! :*
SunShine_K
added 1 year, 4 months ago
Sorry for dupe….DUHHHH.
TrainerMama
added 1 year, 4 months ago
Made this last night and it was delicious! Love how creamy and rich it tasted, yet I didn't feel stuffed and miserable – actually felt slim afterward. Looking forward to the leftovers for lunch. I did puree it all together with an immersion blender before serving – my hubby isn't a fan of soft carrots.
Thanks for sharing! I'll be trying many more of your recipes.
juicynoelle
added 1 year, 4 months ago
Thanks for dropping by! I love the idea of using
An immersion blender. That is a great variation.
I think you could also play around with the veggies
You include too! I may add some zucchini
And squash next time
Noelle Twiggs
Green Lemonade
Greenlemonade.com
Heather
added 1 year, 4 months ago
This was so delicious and hearty. However, mine didn't turn out to be that yellow. It was more of a white color.
juicynoelle
added 1 year, 4 months ago
Yes, I used an organic veggie broth that had a golden color.
Noelle
added 1 year, 4 months ago
I'm having a bowl for breakfast as we speak!
Ellen (Gluten Free Diva)
added 1 year, 4 months ago
Love love love the idea of using cauliflower as the “creamy” ingredient. Can't wait to try this for my gluten free blog! Thanks!
juicynoelle
added 1 year, 4 months ago
love it! look forward to keeping in touch!