Spicy Chard Soup
A rich and nutritious soup combining the earthiness of Swiss chard with aromatic spices, perfect for warming up on chilly days.
Ingredients
Main Ingredients
- 2 bunches Swiss chard (about 2 pounds)
- 1 teaspoon caraway seeds
- 1 teaspoon cumin seeds
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium onion, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon harissa or other chile paste
- 4 cloves garlic, finely chopped
- 4 cups low-sodium vegetable or chicken broth
- 1 lemon halved
- Kosher salt
- 1/4 cup plain Greek yogurt
- 4 hard-boiled eggs, peeled and quartered
- 2 cups pita chips, coarsely crushed
Instructions
Preparation
- Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep them separate.
- Toast the caraway and cumin seeds in a skillet over medium heat for 1–2 minutes, then let cool and crush/grind into a coarse spice mix.
Cooking
- Heat the olive oil in a large pot over medium heat; add the chard stems and onion and cook until softened (5–6 minutes).
- Push the vegetables aside and add the tomato paste, harissa, garlic, and ground spices; cook for 2 minutes, then stir everything together.
- Add the chard leaves, chicken broth, and 1 cup water; bring to a rapid simmer and cook until the chard is tender (about 10 minutes).
- Stir in the juice of 1/2 lemon and season with salt.
Serving
- In a small bowl, mix the yogurt with the remaining 1/2 lemon juice and a pinch of salt.
- Serve the soup in bowls and top with the eggs, pita chips, and a dollop of the yogurt mixture; drizzle with olive oil.
Notes
This soup can be served as an appetizer or main dish. Pair it with a side salad or crusty bread. Store leftovers in an airtight container for up to three days, or freeze for up to three months.