Here's a healthy, delicious soup that takes the chill out of a cold day. Serve with crusty bread for a satisfying lunch or light supper.
1 pound Swiss or rainbow chard
2 tablespoons canola oil
1 carrot, cut into 1/4-inch dice
1/2 cup diced celery (1/4-inch dice)
1 cup diced fennel (1/4-inch dice)
1 cup thinly sliced leeks, white part only
2 cups diced, peeled potatoes (1/4-inch dice)
6 cups vegetable or chicken stock
1 cup diced tomato (1/4-inch dice)
1 teaspoon fennel seeds, crushed or ground into a powder
A few gratings of fresh nutmeg
Grated zest of 1 lemon
Kosher salt, to taste
Freshly ground pepper, to taste
Separate the chard leaves from the stems. Thinly slice the stems (stalks) and cut the leaves crosswise into 1/2-inch-wide ribbons.
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the carrot, celery, fennel, leeks, and chard stems; cook, stirring frequently, until the vegetables soften, 5 to 10 minutes.
Add the stock and bring the soup to a simmer. Add the potatoes and simmer the soup, covered, over medium heat until the potatoes are tender, 15 to 20 minutes. Uncover; with a fork, mash some of the potatoes against the side of the pan to thicken the soup.
Add the chard leaves and tomato to the soup, and cook until the chard is tender, about 5 minutes.
Stir in the fennel, nutmeg, and lemon zest. Season to taste with salt and pepper, and serve hot.
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