I adore Swiss Chard. But did you know that you can not only use the leaves, you can use the stems too? Don’t compost or throw out the stems. They taste similar to celery. So, let’s make soup–Swiss Chard Stem soup!
Once I tasted the Swiss Chard stems, I knew that I could substitute them for any recipe that uses celery. I adore celery/potato soup so I made a faux version with the stems.
The recipe is a mix of this recipe and this recipe. I used my Instant Pot (which is a pressure cooker with multiple functions) to make this dish. You can easily use a pot.
I like simple and the Instant Pot delivers.
Oh, did I tell you how much I love my 7 in 1 Instant Pot? Soup is a breeze with this baby. I call it my dump in the pot and walk away gizmo. No more standing in front of a stove wondering if I am really simmering and not boiling my soup.
I could gush about this pot until the cows come home but I know you are wondering about that soup.
Everyone love soup. Right?
So, let’s get ready to make some soup!
Swiss Chard Stem Soup Recipe:
Some notes before we continue.
- Alter this recipe based upon how many cups of stems you have. I had a ton so I used as much as I could.
- I use an Instant Pot to make this recipe. Never fill an Instant Pot more than 2/3rd full. (Don’t be tempted even if you have a ton of Swiss Chard stems. I ended up making two different versions of this soup since I was swimming in those red buggers.)
Ingredients:
8 Cups of Swiss Chard Stems diced
3 Leeks ( green and white diced)
1 Celeriac peeled and diced
1 Potato peeled and diced
1.5 cups of Chicken Stock
1 cup of coconut milk (I only had almond/coconut milk.)
Salt and pepper to taste
Recipe:
- Add 2 tablespoons of oil to a pan or your Instant Pot. Cook the leeks until soft. (You can use the “saute” function on the Instant Pot to cook your leeks.)
- Add diced Swiss Chard, cooked leeks, celeriac, potato, chicken stock and coconut milk. (Note, if you want to can this recipe, you need to add the coconut milk when heating up the soup. I couldn’t find any Ball recipes in which coconut milk was used as an ingredient and the final product could be canned.)
- Add salt and pepper to the mixture.
- Turn the Instant Pot to the “Soup” function and let it cook. Alternatively, put everything in a pot and bring to boil and simmer until the celeriac and potato are soft.
- When cool, puree it with a immersion blender like this one or put in a high speed blender. (I have a Blendtec high speed blender.) Both work fine. Or you can leave the soup chunky.
- Enjoy!
Just in case, if you want to know what to do with the Swiss Chard leaves, read HERE for some recipes.
Oh, and I have another version of this soup since I had a ton of stems to deal with. Stay tuned.
A girl has got to be creative when she grows too much Swiss chard.
PS I found it tastes even better after I froze it and then defrosted it. I ate it cold!
Join the Conversation
When the world hands you too many Swiss Chard stems, do you make soup?
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Carol Schultz says
This is a great idea for stems. I use the entire chard and sauté it but never thought about using stems in a soup. I altered the recipe a bit and it was fantastic right out of the pot when it was done.
I only used 4C of stems (my chard is pretty small not that we’re at the end of the season in CO), and used a medium red potato and yukon gold and left the skins on. Full fat coconut milk really made a difference in the richness and I used veggie stock rather than chicken to keep it vegan.
Used the immersion blender when everything was soft and then added a lot of chopped chard leaves. It’s a winner.
Anna@Green Talk says
Carol, love this recipe! Full fat coconut milk would do the trick! Anna
Anna@Green Talk says
Carol, how much stock and milk did you use for four cups? Anna
Carol Schultz says
I used a full can of coconut milk and 2C of veggie stock. It was nice and thick.
Debra says
Great idea! Do you think it would compromise the flavor or nutrition of this recipe if I froze my stems until I collected enough for 8 cups?
Anna@Green Talk says
Debra, I think you would be fine. Anna
linda spiker says
Love the idea of using swiss chard stems and never would have thought of it!
Anna@Green Talk says
Linda, I expect to see some in your future recipes! Anna
Beth says
Wow, how creative! I bet this is so tasty and what a great way to get in different nutrients.
Anna@Green Talk says
Beth, never thought of it that way. It is nutritious! Anna
The Food Hunter says
I had no idea about this. But I grow my own chard so I am excited to find this out.
Anna@Green Talk says
The food Hunter, let me know how you like the stems. Anna
Renee Kohley says
What a GREAT way to use up those stems! I always end up tossing them into broth but I don’t always do that because we have so many! Love this idea! thank you!
Anna@Green Talk says
Renee, thanks! Anna
jamie says
I love this idea! I’m always looking for ways to use all of my produce. Any scraps though end up in broth, so it doesn’t get wasted regardless.
Anna@Green Talk says
Jamie, I am with you. Scraps must be used. Anna
Emily @ Recipes to Nourish says
I’ve never thought of making swiss chard into a soup like this. What a great idea!
Anna@Green Talk says
Emily, the stems are so versatile. Anna
Megan Stevens says
Yum! Love the potato and coconut for creamy! Love the stems for frugality!
Anna@Green Talk says
Thanks Megan. Anna
Tash says
This sounds awesome! What a neat way to use chard! Going to have to give this trick a try 🙂
Anna@Green Talk says
Tash, those stems can be used in lieu of celery in any dish. Anna
Carol@studiobotanica says
I need to get organized. I need to save all my greens stems, more consistently.
I have great intentions but NOW I have an inspired recipe to motivate me.
thanks Anna!!
Anna@Green Talk says
Carol, I just can’t throw away what I grow. Anna