Chilled swiss chard, coconut and lime soup
Here's a soup that's best served cold.
Serves: 4
You will need the following ingredients:
- 1 tbsp oil
- 1 onion
- 1 clove garlic
- 1 jalapeño pepper
- 1 bunch Swiss chard, washed beforehand
- Juice and zest of 2 limes
- 1 can (398 ml) coconut milk
- Salt
- Pepper
Steps:
- Heat the oil over medium heat in a pot.
- Add the onion, garlic, and jalapeño pepper, and cook for a few minutes.
- Add the Swiss chard stalks and cook for 5 minutes.
- Add the Swiss chard leaves and cook for 5 minutes, until wilted.
- Remove from heat.
- Add the lime juice, zest, and coconut milk, then blend until smooth.
- Season with salt and pepper.
- Let it cool.
- Enjoy and subscribe.
Voici une soupe qui se mange froide.
Portions: 4
Vous aurez besoin des ingrédients suivant:
- 1 c. à soupe d'huile
- 1 oignon
- 1 gousse d'ail
- 1 piment jalapeño
- 1 botte de bette à carde préallablement lavée
- Le jus et le zeste de 2 limes
- 1 canne de 398 ml de lait de coco
- Sel
- Poivre
Étapes:
- Faites chauffer l'huile à feu moyen dans un chaudron.
- Ajouter l'oignon, l'ail et le piment, et cuire quelques minutes.
- Ajouter les tiges des bettes à carde et cuire 5 minutes.
- Ajouter les feuilles des bettes à cardes et cuire 5 minutes, les feuilles doivent être flétries.
- Retirer du feu.
- Ajouter, le jus de lime, le zeste et le lait de coco, puis réduire en purée.
- Ajouter du sel et du poivre.
- Laisser refroidir.
- Savourez et abonnez-vous.
#easyrecipes #quickmeals #cookingtips #homecooking #mealprep
This chilled Swiss chard soup is a perfect dish to prepare in advance and serve on warm days when you crave something light yet flavorful. From my experience making this recipe, using fresh Swiss chard is essential—not only do the stalks add texture when cooked slightly, but the tender leaves create a vibrant color and smooth consistency when blended. When blending the soup, make sure to let it cool to room temperature before refrigerating to preserve the freshness of the lime juice and prevent the coconut milk from separating. The jalapeño adds a subtle spicy warmth that complements the creamy coconut and tart lime, but you can adjust the amount according to your taste preference. I often prepare this soup as part of a quick meal prep routine because it holds well in the fridge for up to two days, making it an excellent option for busy days. Serving it chilled enhances the refreshing quality, especially after warming the coconut milk mixture during cooking. To elevate this simple recipe, you can garnish with freshly chopped cilantro or a sprinkle of toasted coconut flakes for added texture and aroma. The balance of savory cooked onion and garlic combined with the bright lime zest creates a complex flavor profile that’s surprisingly satisfying for a vegan-friendly soup. Overall, this chilled Swiss chard, coconut, and lime soup is a nutritious, quick, and elegant dish ideal for anyone looking to enjoy seasonal greens in a creative way while benefiting from the anti-inflammatory properties of jalapeño and antioxidants from Swiss chard.
