give me all the green vegetables! 👈🏼 yes I am that girl.
I will search out a city’s best salad, could eat a giant bowl of braised greens with a fried egg pretty much any night of the week for dinner, and I recklessly throw handfuls of kale and spinach into my smoothies like it ain’t no thang. so naturally, this time of year I lean hard into all the fresh, leafy green vegetables that we are suddenly swimming in – and this simple chard coconut milk soup with poached eggs puts those hearty greens to use in the most delicious way.
it has actually been a super nice spring here in seattle – lots of golden sun beams and temps pushing 80 and even 90 some days. totally unusual and not at all fitting for this time of year, but finally at the end of this last week the rain came back a bit and the temperatures dropped to a much more normal place… and even though I’m just as ready for our STUNNING-this-is-why-i-live-here-summer as the next seattle-ite, it still feels a little comforting to hear the rain back on the window again. just for a little while longer. and seriously what a PERFECT excuse to soup with those gorgeous spring greens before it starts to feel like summer around here again.
did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xo
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simple chard coconut milk soup with poached eggs
- Total Time: 35 minutes
- Yield: 4-6 1x
Description
simple chard coconut milk soup with poached eggs: a vibrant and hearty soup made with chard, onion, fennel, celery and garlic, and paired with chicken or vegetable stock + poached eggs for all the cozy winter vibes!
Ingredients
- 2 tbs olive oil or ghee
- 1 medium onion finely diced
- 2 celery stalks finely chopped
- 1 small fennel bulb finely diced
- 3 cloves garlic, chopped
- 3 cups bone broth or vegetable stock for a vegetarian option
- 2 bunches green swiss chard, roughly chopped
- 1/2 a 13/5 oz can coconut milk (or more if you want)
- eggs to poach
- juice of one lime
- sesame seeds and green onions for garnish
- salt and pepper
Instructions
- heat olive oil or ghee over medium heat in a large soup pot.
- add diced onion, celery and fennel, stir occasionally – sautéing until soft and starting to caramelize.
- add garlic and cook another 3-5 minutes.
- add stock and bring to a boil.
- add chopped and washed chard and coconut milk and stir until wilted and covered by the liquid.
- allow to come to a boil again, lower heat and let simmer partially covered for about 10 minutes, or until chard is tender.
- while soup is simmering bring about 2 inches of water to a boil in a medium sized sauce pan. I like using a straight sided pan to avoid sloshing, but really any pan will work as long as it’s deep enough.
- reduce to a bare simmer and crack two eggs in at a time. If you need a little help keeping your eggies together I love using this trick from Pinch of Yum –> use the top of a wide mouth mason jar (just the part of the lid that screws on, not the flat disc) to crack your eggs into. this provides a natural little nest for your poaches to settle into and prevents a lot of spreading of the egg white.
- once the eggs are in the barely simmering water set a time for 4.5 minutes for soft poached eggs, 5 for medium poached eggs, and 5.5 for hard poached. use a slotted spoon to remove to a paper towel lined plate once done, and re-peat if serving more than two.
- before serving squeeze juice of lime into soup and season to taste with salt and pepper.
- top bowls of soup with poached egg and garnish with green onions and sesame seeds.
- Prep Time: 20 mins
- Cook Time: 15 mins
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