Spicy Chard Soup

Spicy Chard Soup might be a good recipe to expand your main course collection. This recipe makes 4 servings with 402 calories, 22g of protein, and 22g of fat each. For $3.36 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe is liked by 7 foodies and cooks. It is perfect for Winter. It is brought to you by Foodnetwork. If you have onion, harissa, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes. Overall, this recipe earns an excellent spoonacular score of 88%. Spicy Lentil and Swiss Chard Soup, Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard, and Spicy Chard With Ginger are very similar to this recipe.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 teaspoon caraway seeds

1 teaspoon cumin seeds

4 cloves garlic, finely chopped

4 hard-boiled eggs, peeled and quartered

1 tablespoon harissa or other hot sauce

Kosher salt

1 lemon, halved

6 cups low-sodium chicken broth

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 medium onion, finely chopped

2 cups pita chips, coarsely crushed

1/4 cup plain Greek yogurt

2 bunches Swiss chard (about 2 pounds)

2 tablespoons tomato paste

Equipment:

ziploc bags

frying pan

pot

bowl

Cooking instruction summary:

Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet. Heat the olive oil in a large pot over medium heat. Add the chard stems and onion and cook until softened, 5 to 6 minutes. Clear a space in the pan, then add the tomato paste, harissa, garlic and ground spices. Cook 2 minutes, then stir into the vegetables. 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. Squeeze in the juice from 1/2 lemon and season with salt. Mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. Divide the soup among bowls. Add the eggs, pita chips and a dollop of the yogurt mixture; drizzle with olive oil.

 

Step by step:


1. Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet.

2. Heat the olive oil in a large pot over medium heat.

3. Add the chard stems and onion and cook until softened, 5 to 6 minutes. Clear a space in the pan, then add the tomato paste, harissa, garlic and ground spices. Cook 2 minutes, then stir into the vegetables.

4. 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. Squeeze in the juice from 1/2 lemon and season with salt.

5. Mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. Divide the soup among bowls.

6. Add the eggs, pita chips and a dollop of the yogurt mixture; drizzle with olive oil.


Nutrition Information:

Quickview
401k Calories
22g Protein
21g Total Fat
35g Carbs
48% Health Score
Limit These
Calories
401k
20%

Fat
21g
33%

  Saturated Fat
4g
26%

Carbohydrates
35g
12%

  Sugar
8g
9%

Cholesterol
187mg
62%

Sodium
1128mg
49%

Get Enough Of These
Protein
22g
45%

Vitamin K
1890µg
1800%

Vitamin A
14293IU
286%

Vitamin C
87mg
106%

Manganese
1mg
56%

Vitamin E
8mg
54%

Magnesium
213mg
53%

Potassium
1469mg
42%

Vitamin B2
0.69mg
41%

Iron
7mg
41%

Vitamin B3
7mg
38%

Selenium
26µg
37%

Phosphorus
367mg
37%

Copper
0.69mg
35%

Fiber
6g
26%

Vitamin B6
0.47mg
23%

Folate
89µg
22%

Calcium
202mg
20%

Vitamin B1
0.28mg
18%

Vitamin B12
1µg
17%

Zinc
2mg
14%

Vitamin B5
1mg
13%

Vitamin D
1µg
7%

covered percent of daily need
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