Thursday, May 1, 2014

First Post and a Springy Soup!

Spring has finally popped. Trees are budding and blooming and I can't wait for everything to be lush and green and fragrant again. This is a new beginning for me as well as I launch my new blog! I wanted to find a way to share my love of art and photography along with some of my favorite vegetarian and gluten free recipes.
This soup is inspired by the beautiful Swiss chard available in the market right now. With fresh lemon juice and toasty garlic, it couldn't be a simpler way to showcase spring greens. It's also super low cal and vegan although I like to top it with a handful of fresh grated Parmesan occasionally which will melt into the broth...yum. Enjoy people!

Springy Chard and Pasta Soup:

  • 2 TBSP extra virgin olive oil
  • 4 cloves garlic peeled and minced
  • 1 bunch Swiss chard roughly chopped
  • 1 8 oz package dried gluten free pasta (for this soup I like to use a good Italian brand corn pasta in a fun shape. They tend to hold up well in the broth).
  • Juice of one lemon
  • 5 cups gluten free vegetable broth
  • Himalayan pink or sea salt and fresh ground pepper
  1. Start by cooking the pasta according to the directions on the package, rinse with cool water to stop cooking and set aside.
  2. In a large soup pot, saute garlic in the olive oil under medium heat until barely golden. You want to make sure it doesn't brown since it will make the soup a bit bitter. Once the garlic is golden, (about 2-3 minutes), add vegetable broth and heat gently under medium heat.
  3. Add the chard to the broth mixture and stir until wilted.
  4. Add the pasta and heat until soup is hot.
  5. Lastly, stir in the fresh lemon juice and salt and pepper to taste.
  6. Serve with fresh grated Parmesan if desired.
Serves 4

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