Rainbow Chard and Cilantro Soup

Serves: 4


1 (12 ounce) bag Cut 'N Clean Greens Rainbow Chard
2 tablespoons butter
1 medium onion, chopped
3 red potatoes, thinly sliced
1 teaspoon paprika
1 teaspoon cumin
4 1/2 cups water (divided use)
1 (10.5 ounce) can condensed cream of celery soup
1 bunch cilantro, chopped
1/2 teaspoon salt
1/3 cup sour cream (can use low-fat version)
1/2 cup cooked rice


In a soup pot, heat butter over medium heat. Add onion, potatoes, paprika and cumin and cook, uncovered, stirring frequently, for about 8 minutes. Add 1/2 cup water and scrape the bottom of the pot to release the browned bits and juices.

Add remaining 4 cups water, Rainbow Chard, condensed soup, cilantro and 1/2 teaspoon salt. Bring to a boil, then lower the heat to lowest setting and simmer, partially covered, for 15 minutes.

For a smooth soup, purée in batches in either a food processor or blender, and return pureed soup to pot. (Or use a stick blender and blend it right in the soup pot.)

Divide rice among 4 soup bowls, and ladle soup on top of rice.

Garnish with a dollop of sour cream.

Popular vegetable substitutions include: Euro Greens or Organic Garden Greens or Rainbow Chard

Photo by Maryam Nikkhah, vcfoto.com

Creamy soup studded with Rainbow Chard and cilantro adds potatoes and rice to make it satisfying.