I first had a variation of this at the Ypsilanti Co-op— although they used spinach instead of chard. But the creaminess of coconut milk, the spice of curry and the tang of lemon comes together in an interesting, complex soup.
A couple things: I like my swiss chard with a lot of body, so it’s just steamed in this recipe. If you want softer chard, feel free to cook the chard longer. Also, For the sweet potato to cook all the way through, it should be diced very, very fine. Also, if you want to chop up the chard stems and add them to the soup, they saute up very nicely.
1 bunch swiss chard, chopped into thin, long pieces
1 onion, diced
1 sweet potato, diced very fine
2-3 summer squash, chopped
2 cups coconut milk
2 cups vegetable stock
2 tbsp curry powder (at least!)
1 tbsp lemongrass
1 tbsp lemon juice
salt and pepper, to taste
- Heat the oil in the saucepan.
- Saute the onion and summer squash until translucent and soft.
- Add the coconut milk, vegetable stock and sweet potato.
- Bring to a boil, and simmer for about 10 to 15 minutes— until the sweet potato is soft.
- As the soup simmers, start to add the spices. If you want your soup to be more or less spicy, play with the amount of curry in the soup.
- When the sweet potato is getting tender, add the swiss chard. Stir well. Cover and steam for a few minutes.
- When the chard goes soft, it’s ready. Add the lemon juice, and serve hot.