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Asparagus and Swiss Chard Soup

With seasonal ingredients this Asparagus and Swiss Chard Soup is certainly one that I always look forward to making!

I do love a good soup. I mean, what’s not to love? It’s comforting, easy to make and given the proper seasoning it’s gloriously delicious. We are experiencing a pretty cool and windy Spring here in Toronto but that’s par for the course. I don’t start getting excited about the weather until June. Yup, Canadian weather is for the birds but I love it here. Canadians are KNOWN for jabbering about the weather. Not sure why that is? Are we uncomfortable and feel the need to make small talk or is the weather just THAT damn interesting? HA-who knows? To the SOUP!

Asparagus is popping up all over the place here. Now, keep in mind with the aforementioned weather chat that this asparagus is not local. We won’t see that until Mid to late May so I do my best to look for Organic sources until the local springs up (pun intended). I saw the most gorgeous bunch of Rainbow Swiss Chard at my local co-op the other day and just had to buy it. Swiss Chard is mild to taste and packed full of vitamins making it a very nice switch from my too often used spinach and kale. “They” say to switch up your greens. Variety “they” say is the spice of life so I say YES to the Swiss Chard and head on my merry way.

Asparagus and Swiss Chard Soup

Teri-Ann Carty
With seasonal ingredients this Asparagus and Swiss Chard Soup is certainly one that I always look forward to making!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer & Starters, Dinner, Lunch, Main Course, Soup

Equipment

  • stove

Ingredients
  

  • ½ white onion (chopped)
  • 2 cloves garlic (minced)
  • ½ russet potato (diced)
  • 2 tbsp olive oil
  • pinch chilli flakes
  • 8 cups swiss chard (chopped)
  • 1 pound asparagus (trimmed)
  • 5 cups vegetable stock
  • 2 cups water and pepper to taste
  • ¼ avocado

Instructions
 

  • Heat a large pot over medium high heat and add olive oil.
  • Add in onion and chilli flakes and saute for 3 minutes. Add garlic and sauce until fragrant. Add in potato and season with salt and pepper.
  • Cut asparagus in 1 inch pieces and add it into a pot. Cook for 1 minute. Add-in stock and bring to boil.
  • Once boiled, reduce and cook on medium-low for 15 minutes.
  • Add in chopped Swiss chard and water.
  • Season with salt and pepper.
  • Once Swiss chard is wilted and veggies are cooked turn off heat.
  • Add soup to the blender in 2 batches. Add in half the 1/4 of avocado in each batch. Blend until smooth.
  • Complete the blending, season one last time and add to bowls to enjoy!
Keyword dairy free, gluten free, plant based, refined sugar free, seasonal, soup, vegan

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