Swiss Chard and Chick Pea Soup

Swiss chard is the first of the new greens from the garden.  I wanted to make a soup that will show it off to its best and  one that could be eaten hot or cold.

In this soup you have the bitterness of greens, sweetness of coconut milk, sourness of the lime and heat from the chilli. It gives an Asian tang to our humble but well loved  Swiss chard.

Packing a punch in flavour but aiming to be able to use alternative ingredients where possible giving the most flexibility.  Swiss chard could be change with kale, spinach or any other beet or bitter greens, chick peas can changed with cooked or canned beans maybe lentils or prehaps rice and lemon instead of lime.

Soup is such a fantastic meal, easy to prepare, can be eaten hot or cold, heavy or light, as part of a course or as a meal on its own so give it a try.

Hope you will all give this  one a try and let me have your thoughts.

To make you will need the following


1 tbsp Cumin Seeds
1tbsp Vegetable Oil
1 medium Onion chopped1/2 tsp of salt
500ml Vegetable Stock
400ml Coconut Milk
400g Swiss Chard
400g Chick Peas
1 Lime, zested, half juiced and half sliced
Dried chilli flakes

Heat the oil and add the cumin seeds and fry till they are slightly toasted and flavouring the oil
Add the chopped onion and saute until it is soft and transparent
Add the vegetable stock, coconut milk and bring to rolling boil
Add the Swiss chard and cook until tender
Add the chick peas and bring back to rolling boil
Whizz with a blender till its smooth
Add a little lime juice tasting as you go
Serve with a slice of lime and a pinch of chilli flakes

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