Just because the skies are grey and the temps are frigid doesn't mean the color and flavor of your meals need to diminish! This winter soup is bright and bold, utilizing the spice of Swiss chard, the fragrance of fresh herbs, and the sharpness of rich goat cheese. Fat-free Greek yogurt adds a layer of depth as the final step to this hearty and healthy recipe. Serve with crusty bread and a balanced Chardonnay.
2 tablespoons olive oil
1 large onion, coarsely chopped
3 garlic cloves, crushed
1 pound (about 10 cups) Swiss chard leaves, center ribs and stems removed, coarsely chopped
3 cups vegetable broth
1 cup Italian parsley, coarsely chopped
1/2 cup cilantro, coarsely chopped
1/4 cup fresh mint leaves
1 tablespoon dried mint
1 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
6 ounces plain Greek yogurt, divided
1/2 cup mixed chopped herbs, to garnish
4 ounces goat cheese, crumbled and divided
Sea salt and black pepper
1. Heat oil in a large pot over medium. Add onion and garlic, stirring until translucent and soft, 7-8 minutes (do not brown). Stir in chard, broth, fresh and dried herbs, and nutmeg. Bring to a boil, then reduce heat and simmer until chard is tender, about 1- minutes. Stir in lemon juice and season with salt and pepper.
2. Working in batches, puree soup in a blender until smooth. Return soup to the pot.
3. Meanwhile, place 2 ounces of yogurt in a media bowl. Ladle 1/2 cup warm soup and whisk mixture until smooth. Repeat twice, adding a total of 1 cup more soup.
4. Whisk yogurt mixture into the larger soup pot. Season with additional salt and pepper if needed.
5. Ladle soup into bowls and garnish with fresh herbs, goat cheese and a drizzle of olive oil.