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Ingredients35 m servings 232 cals
Original recipe yields 6 servings
- 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.
- 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.
Per Serving: 232 calories; 22.5 g fat; 7.3 g carbohydrates; 3.9 g protein; 3 mg cholesterol; 335 mg sodium. Full nutrition
ReviewsRead all reviews 3
I added garbanzo beans, curry 2tsp, and only half the stock!!! Yum turned out great! Feeling satisfied!