Garlicky Chard Winter Soup

A nice brothy soup full of vegetables makes the cold dark winter days a little bit brighter. I used a lot of garlic in this soup because I think it goes well with the chard. Adding some chopped up (vegetarian) sausage makes this soup a little more hearty and delicious. If you can get your hands on some of Daily Loaf’s fresh sourdough bread, I suggest dipping it into this soup! 

2 Tbsp butter

2 Tbsp olive oil

1 large yellow onion, medium dice

1 large or two medium carrots, diced small

5 cloves of garlic

Chard stems, diced

2-3 kohlrabi, peeled, and diced into small cubes

1 tsp fresh rosemary, thyme or sage

2 quarts of stock

½ cup whole spelt grains, or any grain you prefer.

1 bunch of chard leaves, about 10-12, finely chopped

⅛ cup fresh chopped parsley leaves

Melt the butter and olive oil in a large pot. Saute the onion, carrots, garlic, chard stems, and kohlrabi for 5 minutes over medium heat. Add the rosemary, stock, and grains. Bring to a boil, then reduce to a simmer and allow the soup to simmer with a lid on for 30-40 minutes. Taste the soup after it has simmered and add any salt or pepper if needed. Add the chard leaves and parsley and cook for just a few more minutes until the chard has become soft. Serve with fresh baked bread.

This soup is good with a few cups of chopped (vegetarian) sausage links if that is something you are into.

~ Recipe and Photos by Meghan Feilmeier

Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo