So quick and easy to make yet so delicious! Add kale and/or spinach. For meat-eaters, add cooked and chopped bacon.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat coconut oil in a large saucepan over medium heat; cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes.

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  • Bring a pot of water to a boil; add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process.

  • Stir chard, vegetable stock, and coconut milk into onion mixture; bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese; season with salt and pepper.

Nutrition Facts

232 calories; protein 3.9g 8% DV; carbohydrates 7.3g 2% DV; fat 22.5g 35% DV; cholesterol 2.9mg 1% DV; sodium 335.2mg 13% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/03/2019
I was looking for a way to use up the rest of my garden swiss chard before frost hit. Here's the change I made. Swiss chard stems are good!. I had both red and green chard in my garden, so the red stems are pretty in the soup also. Just chop them up into 1/4 inch pieces and throw them in to saute with the onions. The stem pieces are a little bit like celery in texture. Oh yes, I omitted the flaked coconut because I didn't have any, and also because now the chard stem pieces provided a bit of crunch. Read More
(2)

Most helpful critical review

Rating: 3 stars
05/27/2014
It is an okay soup. I thought the coconut flavor was a little weak. Read More
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/03/2019
I was looking for a way to use up the rest of my garden swiss chard before frost hit. Here's the change I made. Swiss chard stems are good!. I had both red and green chard in my garden, so the red stems are pretty in the soup also. Just chop them up into 1/4 inch pieces and throw them in to saute with the onions. The stem pieces are a little bit like celery in texture. Oh yes, I omitted the flaked coconut because I didn't have any, and also because now the chard stem pieces provided a bit of crunch. Read More
(2)
Rating: 4 stars
02/19/2015
I added garbanzo beans, curry 2tsp, and only half the stock!!! Yum turned out great! Feeling satisfied! Read More
(2)
Rating: 5 stars
09/11/2016
I love this soup. The taste depends quite a lot on the broth you end up using. My favorite so far is Better than Buillion vegetarian. Read More
(2)
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Rating: 3 stars
05/26/2014
It is an okay soup. I thought the coconut flavor was a little weak. Read More
(1)