So I tried this Chard and Potato Cream Soup for the first time and I was amazed at how good it was. I’ve never eaten chard before, even though you can find it all over the place, here in Spain.
You can make so many great things with it, you can make cream soups, you can add it to soups and stews, instead of spinach and kale, you can make salads or you can serve it sauteed. You can really make so many great things with this plant, it’s versatile and delicious.
And, don’t forget that chard has a lot of health benefits, so you should really include this plant in your diet, I know I will. Some of the benefits and properties of this delicious plant are:
- it has a lot of vitamins ( K, A, C, E, to name a few)
- it’s antioxidant and anti-inflammatory
- benefits for blood sugar regulation
- provides bone support
These are some of the amazing health benefits, I hope I encouraged you to try chard, in any of the ways I described above. Or if you know another great way to use, be my guest, just please, include it in your diet.
The ingredients for this cream soup are minimal, just the right ingredients for an amazing soup, that will totally warm your body.
- 5 stalks of chard
- 2 potatoes
- 3 carrots
- 1 onion
- 1 L of vegetable stock and 1 L of water
- salt and pepper to taste
- 6-7 cloves of garlic
Cut 3 cm approx. of the chard’s end. With a knife, scrape every stalk vertically, to get rid of the strings. If you do this step, you will not have a cream soup filled with strings, that’s not pleasant.
Now, wash every chard and cut it into chunks and do the same thing with the rest of the ingredients, except the garlic.
Put the chard, potatoes, onion, and carrots into a 3L approx. pot. Fill with stock and water, just to cover the vegetables. Season with salt and pepper and bring to a boil.
Meanwhile, slice the garlic and saute it for 2-3 minutes on medium heat just until it becomes golden. Then, set aside.
When the vegetables are cooked through, let the soup cool for 10 minutes. Now, add the garlic and blend the soup until you reach the desired consistency.
Be sure to let the soup cool if you blend it with a stand blender because you can make a big mess and you can hurt yourself, if the blender explodes, so be safe. Or you can blend the soup with a hand blender, but let the soup cool for 10 minutes either way.
Serve the soup warm with some croutons, a splash of cream, freshly ground pepper and some seeds, if you want, for extra protein.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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