Cabbage and Swiss Chard Soup
With fall in full swing, I felt it appropriate to post my first soup recipe on this blog! I am a HUGE soup fan, despite not loving the colder weather. When I graduated college, I actually talked about trying to open up a soup only shop, but realized that it probably wouldn’t survive in the summer….bummer. Anyway, I love creating any and all soup recipes because most of them (such as this!) are super comforting and healing as well. This one is packed with nutritious veggies, and if you are using homemade bone broth, the health benefits are tremendous!
The inspiration for this recipe came from a soup I got at the farmers market recently. I’ve been trying to recreate it for the last few weeks and I think I got pretty close! The market soup uses kale, but I used swiss chard in this recipe.
- 5 oz shredded carrots
- 2 stalks celery, diced
- ½ onion, diced
- 4 cloves garlic, minced
- ½ head cabbage, cut into small strips
- 1 bunch swiss chard, chopped into small pieces
- ½ tsp turmeric
- ½ tsp oregano
- 1 tsp red pepper flakes
- S&p to taste
- 2 bay leaves
- 6-8 cups homemade bone broth (see my recipe in “Lifestyle” category)
- Chopped cilantro for topping
1. Sauté the onion and celery over medium heat with 1 tbsp oil for 1-2 minutes.
2. Add the garlic and saute until fragrant.
3. Add the carrots, cabbage, broth and spices.
4. Bring to a boil, then lower to a simmer for 30-40 minutes.
*You can add a squeeze of lemon before serving.
*This keeps well in the fridge in an airtight container for up to 5 days.