This low carb balsamic chard soup recipe is a product of my childhood.
When I was little, my grandmother watched me all day while my mother worked. My grandmother was a big believer in vegetables from the day I was born (and probably before as well). She juiced veggies and put the fresh juice in my bottle as a toddler. Lunch and dinner always included a salad, and the main course inevitably had veggies too. From lentils with carrots and onions to cabbage soup, I definitely got my fiber as a kid.
One thing I didn’t like as a child was spinach. The flavor when it was cooked was too strong and tangy for me. But my grandmother, being the devout vegetable connoisseur that she was, found a way to get me to eat my spinach. And not just a little, I practically downed it by the gallon full. What did she do to cause me to switch gears so suddenly?
She cooked it, blended it with butter and served it like soup with a small pinch of salt. I was in heaven. The strong flavor was gone and I was left with a delicious, buttery green soup that I just couldn’t get enough of.
Fast forward to today. I still do this with many of my veggies. And now that I eat low carb, I find that adding fats to my veggies is a great way to enjoy them and get all my fats for the day. I use a dairy free substitute, but it’s still part of my needed fats everyday. I love it! And here, I’ll show you this simple recipe made with chard. If you are making this for kids, I recommend leaving out the vinegar. If not, it’s a personal choice. I certainly enjoyed it!
If you are looking to make this into a complete meal, just serve with some meat of your choosing.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
LOW CARB BALSAMIC CHARD SOUP RECIPE:
Low Carb Balsamic Chard Soup Recipe
- 1 large bunch swiss chard (chopped)
- 4 cups chicken broth (low sodium, no sugar added if buying)
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tbsp. balsamic vinegar
- 1/4 cup butter (or butter substitute)
- salt to taste after cooking
- Combine the chard, chicken broth, garlic powder, onion powder and balsamic vinegar in a medium soup pot.
- Bring to a boil, then reduce to a strong simmer.
- Cook until the chard is soft, stirring occasionally.
- Use a stick blender in the pot or transfer everything to a large blender (you may have to blend half and half with a smaller blender). Blend until smooth.
- Add the butter and blend again.
- Season with salt to taste as needed.