I’m trying out more recipes that use goat cheese to incorporate healthier cheese into my diet. Since I still have Swiss chard in my garden, I thought I'd take a stab at making new cream soup that doesn’t use cow dairy. That’s how I came up with this creamy Swiss chard and goat cheese soup recipe.
Keto Creamy Swiss Chard and Goat Cheese Soup Recipe
Ingredients:
- 4 cups chopped swiss chard
- 6 cloves garlic minced
- ¼ cup finely chopped yellow onion
- ¼ cup avocado oil or olive oil
- 2 cups bone broth (*Use vegetable broth for vegetarian.)
- 3 tablespoons goat cheese
- 3 tablespoons unsweetened almond milk
- Sea salt and freshly ground black pepper (to taste)
- 4 teaspoons soft goat cheese, divided
- 2 tablespoons walnuts, chopped
Directions:
In a large saucepan, sauté garlic and onion in the avocado oil on medium heat for 3-5 minutes or until soft. Add Swiss chard stems and sauté 2-3 minutes. Stir in Swiss chard leaves a handful at a time until all are in the pot. Sauté for 8-10 minutes, stirring often to keep garlic from burning, until all leaves and stems are soft.
Add broth and turn heat down to a simmer. Allow to simmer for 30 minutes. Puree with an immersion blender (careful not to splash!). Remove from heat.
Mix together goat cheese and almond milk. Stir into soup, pour into 2 bowls, garnish by adding 2 teaspoons of goat cheeseand in the centre of each bowl and sprinkle walnuts overtop. Serve hot.
Did you make these keto creamy Swiss chard and goat cheese soup recipe? If so, please let me know how it went in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
