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.
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.)
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
- 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.
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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