Rainbow Chard Soup

When I first came across Rainbow Chard Soup, I was instantly drawn to its vibrant colors and nourishing ingredients. It was a chilly spring afternoon, and I was looking for something that would warm me from the inside out while also showcasing the beautiful produce of the season. The bright greens and earthy tones of the rainbow chard not only caught my eye but also promised a burst of flavor in every spoonful. As I began gathering the ingredients, I felt a wave of excitement; this soup was going to be a celebration of spring’s bounty, a testament to the beauty of simple, wholesome cooking.

The best part about Rainbow Chard Soup is that it’s incredibly versatile. You can enjoy it as a light lunch, a hearty dinner, or even as an elegant starter at a dinner party. Plus, the creamy texture from the coconut milk adds a luxurious touch that makes this soup feel indulgent without being heavy. With every step in the cooking process, the kitchen began to fill with the aromatic dance of sautéed fennel and scallions, promising a comforting hug in the form of soup. I couldn’t wait to share it with friends and family, gathering around the table, bowls steaming and stories flowing.

This was not just a meal; it was a reminder of the joy of cooking and the pleasure of nurturing those we love with nourishing food. So, let’s dive into making this wonderfully colorful and nutritious Rainbow Chard Soup!

Ingredients to Make Rainbow Chard Soup

When it comes to the ingredients for Rainbow Chard Soup, each one plays a crucial role in developing the flavors and texture of this delightful dish. The key players include the fresh and vibrant rainbow chard, which provides a colorful base, and the creamy coconut milk, which gives the soup its luscious consistency. Together, these ingredients create a comforting yet nutritious bowl of soup that’s perfect for any occasion.

• 2 tablespoons butter: Adds richness and flavor to the base of the soup.
• 1 fennel bulb: Provides a subtle anise flavor that complements the greens beautifully.
• 10 scallions: A mix of sweet and mild flavors that enhance the soup’s base.
• 2 garlic cloves: Adds aromatic depth and a savory punch.
• ½ jalapeño: Delivers a hint of heat, but you can adjust it to your taste.
• 7 ounces full-fat coconut milk: Creates a creamy texture and adds a touch of sweetness.
• 2 ¼ cups water: Serves as the soup base, balancing the flavors.
• 1 bunch (¾ pound) rainbow chard: The star ingredient, bringing vibrant color and nutrition.
• 1 teaspoon kosher salt: Enhances and balances all the flavors.
• 1 handful baby spinach leaves: Adds an extra layer of greens for freshness.
• Lemon juice: Brightens the soup and adds a zesty finish.

Step by Step Guide for Rainbow Chard Soup

Making Rainbow Chard Soup is an enjoyable process filled with delightful aromas and vibrant colors. Each step brings you closer to a comforting bowl of goodness. Let’s dive into the simple instructions that will guide you through this culinary adventure.

1. Start by trimming the stalks and the root end of the fennel. You’ll want to reserve some of the fennel fronds for garnish later but discard the stalks and tough root. Cut the fennel bulb in half and carefully slice out the core before chopping the remaining fennel into half-inch pieces.
2. In a medium saucepan, warm the butter over medium heat. As it melts, the rich aroma fills the air. Once melted, add the chopped fennel, chopped scallions, garlic, and jalapeño. Sauté everything together for about five minutes, allowing the fennel to soften and the flavors to meld beautifully.
3. Next, pour in the coconut milk and let it simmer for about two minutes. The combination of coconut milk and sautéed vegetables creates a wonderful, aromatic base that is hard to resist.
4. Now, add the water, chopped rainbow chard leaves, and kosher salt. Cook everything together until the chard leaves are tender, which takes about five minutes. You’ll notice the colors of the soup becoming more vibrant and the aroma filling your kitchen.
5. Once the leaves are tender, carefully transfer the soup to a blender. Add in a handful of baby spinach leaves for added nutrition and beautiful color. Blend everything until smooth, adjusting the texture with a little more water if needed. The soup should be creamy and velvety.
6. Season your soup to taste with fresh lemon juice (about half a lemon’s worth) and additional salt. Giving it that final touch of acidity will brighten the entire dish.
7. To serve, divide the soup between two bowls for an entrée or four bowls for an appetizer. Top each bowl with a sprinkle of reserved fennel fronds, a dollop of Greek yogurt, toasted chopped almonds, toasted coconut flakes, and sliced scallion greens for added texture and flavor.
8. Enjoy this delightful Rainbow Chard Soup warm, and savor the combination of flavors and textures.

Making Adjustments

One of the best things about Rainbow Chard Soup is its flexibility. You can easily adjust ingredients to suit your taste or dietary needs. Here are some helpful tips.

• Storage: This soup can be stored in the fridge for up to three days in an airtight container. Reheat gently on the stove.
• Freezing: You can freeze the soup for up to three months. Make sure it’s completely cooled before transferring to freezer-safe containers.
• Pairing: Serve with a side of crusty bread or a light salad for a full meal experience.
• Spice it up: If you love heat, add more jalapeño or some red pepper flakes to elevate the flavor profile.
• Variations: Feel free to incorporate other greens like kale or spinach depending on what you have on hand.

What Goes Well With This Rainbow Chard Soup

When serving Rainbow Chard Soup, consider these wonderful pairings to create a complete meal:

• Crusty Bread: A warm, fresh loaf of crusty bread is perfect for dipping into the soup, adding a delightful texture contrast.
• Simple Salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette can complement the richness of the soup.
• Cheese Board: Pair the soup with a cheese board featuring a variety of cheeses, nuts, and fruits for an elegant touch.
• Occasions: Enjoy this soup for casual lunches, light dinners, or even as a starter at a dinner party.
• Seasonal Pairing: This soup is ideal for spring and early summer gatherings, celebrating the freshness of the season.

FAQ

Conclusion

This Rainbow Chard Soup is a delightful way to bring the flavors of spring into your kitchen. With its vibrant colors and nourishing ingredients, it’s the perfect comfort food that warms both the body and soul. I encourage you to give it a try and experience the joy it brings to your table. You won’t be disappointed!

Rainbow Chard Soup

The ultimate comfort food, Rainbow Chard Soup is creamy, vibrant, and packed with nutrients. This easy weeknight dinner is perfect for any occasion, warm and inviting, making it a must-try for your next meal!

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Servings: 2 servings

Course: Soups

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

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
• ½ jalapeño stem removed, finely chopped (I included the seeds and ribs for heat)
• 7 ounces full-fat coconut milk (about ½ a can)
• 2 ¼ cups water
• 1 bunch (¾ pound) rainbow chard stems removed and reserved, leaves chopped
• 1 teaspoon kosher salt plus more to taste
• 1 handful baby spinach leaves
• Lemon juice

Equipment

• Saucepan
• Chef's Knife
• Blender
• Frying Pan

Method

 

1. 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 ½-inch pieces.
2. Warm butter in a medium saucepan over medium heat. Add chopped fennel, scallion, garlic and jalapeño, and sauté until the fennel starts to soften (about 5 minutes).
3. 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).
4. 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.
5. Season to taste with lemon juice (about ½ a lemon) and additional salt.
6. 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.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
• Tip 2: You can freeze the soup for up to three months.
• Tip 3: Pair with a side of crusty bread or a light salad for a full meal experience.
• Tip 4: Adjust the heat by adding more jalapeño.
• Tip 5: Incorporate other greens like kale for variation.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.