Creamy Swiss Chard Soup

The veggie soup gets topped with beet chips for an extra health boost.
Publish date:
creamy swiss chard soup

Recipe by Renae E. Wilson

This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.

Sart to Finish: 25 Minutes

Servings: 4


  • 2 tbsp. olive oil
  • 1 leek, chopped
  • 3/4 cup chopped fennel, plus fronds, for garnish
  • 2 cloves garlic, chopped
  • 1/2 tsp. ground nutmeg
  • 2 large bunches green Swiss chard (about 1 lb.)
  • 3 cups vegetable stock
  • 2 tbsp. fresh lemon juice
  • 1/3 cup heavy cream
  • Feta and beet chips, for garnish


Bring a large pot of salted water to a boil. In another pot, heat oil over medium. Add leek, chopped fennel, garlic, and nutmeg. Cook until softened, about 5 minutes. Strip chard leaves; add to water. Cook until wilted, about 2 minutes. Using slotted spoon, transfer chard to blender. Add stock and leek mixture. Blend until smooth. Pour back into pot and heat over medium until warm; season. Stir in lemon juice, then cream. Top with fennel fronds, feta, and chips.