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Potato Chard Soup

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YIELD

4 servings

PREP

15 min

COOK

40 min

READY

75 min

Ingredients

1 1
MEDIUM MEDIUM ONIONS
finely chopped
2 2
EACH EACH CELERY STALKS
finely chopped
1 15
TABLESPOON ML CANOLA OIL
4 946
CUPS ML POTATOES
cubed
5 1.2
CUPS L VEGETABLE STOCK
or water
1 1
EACH EACH BAY LEAVES *
4 946
CUPS ML SWISS CHARD
chopped
2 2
TEASPOONS TEASPOONS THYME *
1 5
TEASPOON ML PARSLEY LEAVES
¼ 1.3
TEASPOON ML DILL WEED
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

In a large pot, sauté onions and celery in oil.

Add potatoes, stock or water, and bay leaf.

Bring to a boil, then reduce heat and simmer for 30 minutes.

Add chard, thyme, parsley, and dill.

Cook for an additional 10 minutes.

Season with salt and pepper.

Remove from heat and let cool slightly.

Purée in a blender or food processor and reheat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 461g (16.3 oz)
Amount per Serving
Calories 114 25% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 104mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 46% Vitamin C 33%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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