Mangold soup: 5 delicious recipes presented


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Making chard only as a salad is really boring. Just conjure a soup out of it. Maybe you like one of these five recipes.

Swiss chard is very healthy - even as a soup

Swiss chard has become one of the most popular vegetables in recent years. It is a type of wild beet that grows mainly near the coast, which is why the Swiss chard is also referred to as lake chard. This vegetable is characterized mainly by its about 30 cm long leaves, which are often confused with spinach.

The specialty: Swiss chard contains many vitamins such as vitamins A, E and K, but also magnesium, sodium, potassium, iron and sugar. Accordingly, the chard may also like to land more often times on the plate. For example in the form of a soup. How about with potato soup with Swiss chard or an Asian mangold rice soup with shrimp? Sounds delicious? Then try out the recipes!

Recipe No. 1 - Potato soup with Swiss chard

Ingredients (for 2 persons):

  • 170 g of potatoes
  • 750 ml vegetable broth
  • 4 tablespoons cream
  • 400 g of chard stalks
  • a little lemon juice
  • a little parsley
  • salt
  • pepper

➥ Preparation:

Interestingly, this dish does not need the chard leaves but only the stems. First cut these and the potatoes into small cubes. Then put the potatoes in the vegetable broth and cook for about 5 minutes. Only then add the mangold stalks and cook for another 10 minutes covered. Then purée the whole thing.

Before serving, you must season the soup with salt and pepper. A touch of lemon juice gives the whole a fresh taste. As a decoration comes some cream and chopped parsley on top.

Recipe # 2 - Asian chard and rice soup with shrimp

Ingredients for 4 persons):

  • 1 can of chopped tomatoes
  • 150 g long grain rice
  • 125 g cooked and peeled shrimp
  • 150 ml of cream
  • 750 ml vegetable stock
  • 300 g of chard
  • 1 stick of leek
  • 1 onion
  • 1 tsp of sugar
  • 2 tablespoons oil
  • 1/2 bunch dill
  • salt
  • 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 for about 2 to 3 minutes in hot oil. Then add the rice and the chopped tomatoes with 1 teaspoon of sugar. On top of that, you still need to pour in the stock and cook it covered for at least 15 minutes.

When the 15 minutes are over, refine the soup with cream and season it with salt and pepper. Then briefly let the shrimp in the soup warm and finally serve with chopped dill.

Recipe No. 3 - Mangold soup with coconut cream

Ingredients for 4 persons):

  • 100 g finely diced onions
  • 1 diced and pitted chili pepper
  • 600 g of chard
  • 30 g of butter
  • 700 ml vegetable broth
  • 100 ml of cream
  • 60 g coconut cream
  • 1 tsp turmeric
  • some cayenne pepper
  • a bit of salt

➥ Preparation:

First of all, clean the mangold, finely dice the stems and cut the leaves into smaller pieces. Then fry onions, chilli and the mangold stalks in butter in a pan. Fill up with vegetable stock and simmer gently at medium temperature. Only after 10 minutes you must add the chard leaves and the cream. For the sake of taste, stir in the coconut cream and season with turmeric, salt and cayenne pepper.

Recipe No. 4 - Mangold soup with yoghurt

Ingredients for 4 persons):

  • 1 normal onion
  • 1 bunch of spring onions
  • 500 g of chard
  • 1 tablespoon of ground coriander
  • 2 tbsp olive oil
  • 100 g of rice
  • 1 tsp turmeric
  • a bit of salt
  • ground pepper
  • 1/2 bunch of fresh coriander
  • 1/2 tuber garlic
  • 500 g Turkish yogurt
  • 1 L of water

➥ Preparation:

First of all, clean the two onions and chop them. Then wash the chard leaves and chop. Heat the olive oil in a saucepan and fry the onions in a glassy sauce. Add to that the rice that is roasted. Finally, mix the chard with 1 liter of water and season with turmeric, pepper, a pinch of salt and cilantro. Cook for 20 minutes over low heat.

In the meantime peel off the garlic, sprinkle with a little salt and then squeeze. Then mix the juice with the yoghurt to form a yoghurt-garlic sauce. Then wash the coriander, shake it dry and strip the leaves. Then stir the yoghurt sauce under the soup and heat slightly. On top of it comes the fresh coriander.

Recipe # 5 - Quinoa and carrot soup with chard

Ingredients (for 1 person):

  • 1 big carrot
  • 10 leaves of chard
  • 2 tbsp amaranth
  • 6 tbsp quinoa
  • 1/2 L vegetable stock
  • 1 tsp yeast
  • salt
  • pepper

➥ Preparation:

Lightly roast the amaranth and quinoa in a pot and then add the vegetable broth. Let the whole thing boil briefly. Now cut the carrot into small cubes and the chard into thin strips. Add the vegetables to the soup and cook for another 10 minutes over medium heat. Then season the soup with yeast, pepper and salt and serve.

Video Board: Swiss Chard 101.

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