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Rainbow Chard Soup

Rainbow Chard Soup

Servings 2 servings
Author Brandon Matzek


  • 2 tablespoons butter
  • 1 fennel bulb
  • 10 scallions, roots trimmed, white and light green parts chopped, some dark green parts reserved
  • 2 garlic cloves, finely chopped
  • 1/2 jalapeño, stem removed, finely chopped (I included the seeds and ribs for heat)
  • 7 ounces full-fat coconut milk (about 1/2 a can)
  • 2 1/4 cups water
  • 1 bunch (3/4 pound) rainbow chard, stems removed and reserved, leaves chopped
  • 1 teaspoon kosher salt, plus more to taste
  • 1 handful of baby spinach leaves
  • Lemon juice

Optional toppings: Greek yogurt (or creme fraiche or sour cream), toasted chopped almonds, toasted coconut flakes, sliced scallion greens, pickled chard stems (see recipe below)


  1. Trim the stalks and the root end of the fennel. Reserve some of the fennel fronds, but discard stalks and tough root. Cut the fennel bulb in half, and slice out the core. Discard core. Chop remaining fennel into 1/2-inch pieces.
  2. Warm butter in a medium saucepan over medium heat. Add chopped fennel, scallion, garlic and jalapeño, and saute until the fennel starts to soften (about 5 minutes). Add coconut milk, and simmer for 2 minutes. Add water, rainbow chard leaves and salt, and cook until the leaves are tender (about 5 minutes).
  3. Transfer soup to a blender with a handful of baby spinach leaves, and blend until smooth. You can add a little water if the soup is too thick. Season to taste with lemon juice (about 1/2 a lemon) and additional salt.
  4. To serve, divide soup between 2 bowls (entree) or 4 bowls (appetizer), and top with Greek yogurt, toasted chopped almonds, toasted coconut flakes, sliced scallion greens, and pickled chard stems.