Asparagus and Swiss Chard Soup

This soup by Teri-Ann Carty is easy to make and given the proper seasoning its gloriously delicious


  • 1/2 white onion chopped
  • 2 cloves garlic minced
  • 1/2 russet potato diced
  • 2tbsp olive oil
  • Pinch chilli flakes
  • 8c chopped Swiss chard
  • 1 pound asparagus, trimmed
  • 5 cups veg stock
  • 2 cups water
  • 1/4 avocado


  1. Heat a large pot over medium high heat and add olive oil. Add in onion and chilli flakes and saute for 3 minutes.
  2. Add garlic and sauce until fragrant. Add in potato and season with salt and pepper. Cut asparagus in 1 inch pieces and add into pot. Cook for 1 minute.
  3. Add-in stock and bring to boil. Once boiled, reduce and cook on medium-low for 15 minutes. Add in chopped Swiss chard and water. Season with salt and pepper.
  4. Once Swiss chard is wilted and veggies are cooked turn off heat. Add soup to blender in 2 batches. Add in half the 1/4 of avocado in each batch. Blend still smooth.
  5. Complete the blending, season one last time and add to bowls to enjoy!

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LunchDinnerGluten Free

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