Mangold can be used for more than just making a salad. Just conjure up a soup out of it. We have 5 delicious recipes for you.
Swiss chard has become one of the most popular vegetable plants in recent years. This is a wild beet species that grows mainly near the coast, which is why the chard is also known as sea chard. This vegetable is characterized above all by its approximately 30 cm long leaves, which are often confused with spinach.
The special feature: Swiss chard contains many vitamins such as vitamin A, E and K, but also magnesium, sodium, potassium, iron and sugar. Accordingly, the Swiss chard may end up on the plate more often. For example in the form of a soup. How about, for example, potato soup with chard or an Asian chard and rice soup with shrimp? Sounds delicious? Then simply try out the recipes!
Recipe No. 1 - Potato Soup with Swiss Chard
Ingredients (for 2 people):
- 170 g potatoes
- 750 ml vegetable stock
- 4 tablespoons cream
- 400 g chard stalks
- a little lemon juice
- some parsley
- S alt
- pepper
➥ Preparation:
Interestingly, you don't need the chard leaves for this dish, only the stalks. First of all, cut these and the potatoes into small cubes. Then add the potatoes to the vegetable broth and cook for about 5 minutes. Only then add the chard stalks and let everything cook covered for another 10 minutes. Then puree the whole thing.
Before serving, season the soup with s alt and pepper. A touch of lemon juice gives the whole thing a fresh taste. For decoration, add some cream and chopped parsley on top.
Recipe No. 2 - Asian Chard Rice Soup with Prawns
Ingredients (serves 4):
- 1 can of chopped tomatoes
- 150 g long grain rice
- 125 g cooked and peeled prawns
- 150 ml cream
- 750 ml vegetable stock
- 300 g chard
- 1 leek
- 1 onion
- 1 tsp sugar
- 2 tbsp oil
- 1/2 bunch dill
- S alt
- pepper
➥ Preparation:
First wash the leek and cut into small rings. Peel and chop the onions. Then wash the chard and cut into strips. Then sauté the whole thing in hot oil for about 2 to 3 minutes. Then add the rice and the chopped tomatoes with 1 teaspoon of sugar. On top of that, you still have to pour in the stock and cook the whole thing covered for at least 15 minutes.
Once the 15 minutes are up, refine the soup with cream and season with s alt and pepper. Then briefly warm up the shrimp in the soup and finally serve with chopped dill.
Recipe No. 3 - Chard Soup with Coconut Cream
Ingredients (serves 4):
- 100 g finely diced onions
- 1 diced and deseeded chili pepper
- 600 g chard
- 30 g butter
- 700 ml vegetable stock
- 100 ml cream
- 60 g coconut cream
- 1 tsp turmeric
- a little cayenne pepper
- a little s alt
➥ Preparation:
First clean the chard, finely dice the stalks and cut the leaves into smaller pieces. Then lightly sauté onions, chili and the chard stalks in butter in a pan. Fill the whole thing with vegetable stock and simmer gently at medium temperature. Only after 10 minutes do you have to add the chard leaves and the cream. For a tasty treat, stir in the coconut cream and season the soup with turmeric, s alt and cayenne pepper.
Recipe No. 4 - Swiss chard soup with yoghurt
Ingredients (serves 4):
- 1 normal onion
- 1 bunch spring onions
- 500 g chard
- 1 tbsp ground coriander
- 2 tbsp olive oil
- 100 g rice
- 1 tsp turmeric
- a little s alt
- ground pepper
- 1/2 bunch of fresh coriander
- 1/2 bulb garlic
- 500g Turkish Yoghurt
- 1 L water
➥ Preparation:
First, clean and chop the two types of onion. Then wash and roughly chop the chard leaves. Heat the olive oil in a saucepan and sauté the onions in it until translucent. Then there is the rice, which is toasted. Finally, mix in the chard with 1 L of water and season with turmeric, pepper, a pinch of s alt and coriander. Simmer for 20 minutes over low heat.
Meanwhile, peel the garlic, sprinkle with a little s alt and then press. Then mix the juice with the yoghurt to create a yoghurt-garlic sauceforms. Then wash the coriander, shake dry and strip off the leaves. Then stir the yoghurt sauce into the soup and heat slightly. Then add the fresh coriander on top.
Recipe No. 5 - Quinoa and carrot soup with Swiss chard
Ingredients (for 1 person):
- 1 large carrot
- 10 leaves of chard
- 2 tbsp amaranth
- 6 tbsp quinoa
- 1/2 L vegetable broth
- 1 tsp yeast
- S alt
- pepper
➥ Preparation:
Lightly toast the amaranth and quinoa in a saucepan and then add the vegetable broth. Bring the whole thing to a boil. Now cut the carrot into small cubes and the chard into fine strips. Add the vegetables to the soup and cook for another 10 minutes over medium heat. Then season the soup with yeast, pepper and s alt and serve.