Chard and Coconut Soup

Chard and Coconut Soup

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"So quick and easy to make yet so delicious! Add kale and/or spinach. For meat-eaters, add cooked and chopped bacon."
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35 m servings 232 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Heat coconut oil in a large saucepan over medium heat; cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes.
  2. Bring a pot of water to a boil; add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process.
  3. Stir chard, vegetable stock, and coconut milk into onion mixture; bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese; season with salt and pepper.


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It is an okay soup. I thought the coconut flavor was a little weak.

I added garbanzo beans, curry 2tsp, and only half the stock!!! Yum turned out great! Feeling satisfied!

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