Swiss Chard Soup

Chard & Squash Soup

Serve with a dollop of sour cream or Greek yogurt or a bit of crumbled feta.


  • 16oz (500gr) chard leaves, roughly chopped
  • 16oz (500gr) summer squash or zucchini, halved, then sliced
  • 8oz (250gr) potato, roughly chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups (32oz, 1000ml) chicken or vegetable stock
  • 1 tbs dry mustard
  • 1 tbs marjoram
  • 1/4 cup celery leaves
  • 1 tbs olive oil


  • In medium soup pot sauté onion, garlic in oil until transparent, about 5 minutes. 
  • Add remaining ingredients and heat to boiling.
  • Reduce heat, cover and simmer for 15 – 20 minutes, until potatoes are tender.
  • Purée, adding water if needed.
  • Serve or freeze for winter lunches.


I made this for the freezer so I wanted it to be thick.  Add more stock as needed to taste. I like to stir in some heavy cream when serving.

Keywords: chard soup, squash soup