| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
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 hot sauce
- 4 cloves garlic, finely chopped
- 6 cups low-sodium 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
- 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.
Nutrition Facts
| Calories | 315 |
| Total Fat | 19 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 255 milligrams |
| Sodium | 866 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 5 grams |
| Protein | 20 grams |
| Calories | 315 |
| Total Fat | 19 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 255 milligrams |
| Sodium | 866 milligrams |
| Carbohydrates | 18 grams |
| Dietary Fiber | 5 grams |
| Protein | 20 grams |
Reviews
I was skeptical about this soup looking at the ingredients but it was so delicious! I followed the recipe exactly. My husband and I loved it although I have to say it wasn’t my 13 year old’s favorite…
Maybe I defeated the purpose of this soup – but I started mine with 1/2 lb chorizo. Rendered it drained then cooked 2 leeks, onion and chard stems. Also added to sliced Serrano peppers but omitted hot sauce. And for the last twist I added 1 can of cannelloni beans. Put all the lemon and zest of one lemon in about cup and half of the yogurt.
Such a unique healthy TASTY dinner! I have to admit, at first I was thinking this soup sounds too “healthy” to be good, but it is so decadent with the egg, yogurt and pita chips. I soft boil the egg because I prefer eggs as close to runny as possible. I only add about half of the harissa since my 4yr old daughter eats it too.
Really enjoyed this soup. I added mushrooms as well. I did not have harissa it called for, so instead added three serano peppers and chili powder.
The best chard soup ever! So, so, so so, delicious!
I didn’t have caraway seed so I put some pepper and a little more sirichasa hot sauce (I´m mexican – love spicy foods)
I just made a double recipe yesterday (again!), try it!
This recipe needs to be re-introduced. Found this recipe by accident looking for nutritious recipes. OMG, the best thing I’ve made in a long time, and the measurements are correct, which is not always the case. I will be making this for the rest of my life. At first, I thought, “this is a bit spicy,” but, no, I kept craving the next bite. I have now had two helpings and need a nap!
i followed the recipe and it was great! i love spicy food though so i decided to add a bit more harissa than it called for. The end result was phenomenal the flavors were bold and inviting. I will definitely be making this again soon!
I followed the recipe, thought the result was good but kind of boring so I added sliced portabello mushrooms and cubed potato.
Excellent, unusual but with familiar flavors. I followed the recipe exactly except I didn’t chop the chard small enough and the pieces were a little too big. The egg didn’t add anything; I was surprised and will skip it next time. Otherwise delicious, get some good bread.
Great, earthy and tasty. I decided to smooth it out a bit with a hand blender at the end, and I didn’t do the eggs just because I was short on time. The yogurt on top and the chips was a perfect addition: