Herb Chard and Feta Soup

Hey leggy cooksphiles!  I’m so glad you are still tuning in,  the frequency of  post over the last few months certainly doesn’t warrant such devotion. Your loyalty will be richly rewarded today though with a stunner of a soup that will knock your chef hat right off.

Over the last few months Brian (my live in sou chef) and I have been trying to incorporate more vegetables into our diet which has been a struggle; largely because I don’t like making salads, and often serve some form of animal protein for meals. Luckily for our quest though the recipe for this incredibly emerald soup came to my doorstep in the latest issue of bon appetite and is pretty much entirely comprised of green things; perfect!

Upon choosing this recipe, I expected a soup packed with chard, cilantro, parsley, and mint to be good for me, but I was totally surprised by the satisfying texture and spectacular flavor that it also delivered. The taste is simultaneously fresh and hearty and despite and absences of animal protein, and I promise even steak and potato eaters will spring for a bit of this satisfying soup.

Herb, Chard, and Feta Soup

By Yotam Ottolenghi BA, 01/2012

  • Soup
  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 pound Swiss chard leaves (center ribs and stems removed) or spinach, coarsely chopped (about 10 cups)
  • 3 1/2 cups vegetable broth
  • 1 cup coarsely chopped flat-leaf parsley
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup fresh mint leaves
  • 1 tablespoon dried mint
  • 1 teaspoon freshly grated nutmeg
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground black pepper


  • 5 ounces plain Greek-style yogurt (about 1/2 cup)
  • 1/2 cup mixed chopped herbs (such as parsley, cilantro, and mint), divided
  • 4 ounces feta, crumbled, divided
  • Kosher salt and freshly ground black pepper
  • Fresh lemon juice (optional)
  • Olive oil (optional)



Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7–8 minutes. Stir in chard, broth, parsley, cilantro, fresh and dried mint, and nutmeg. Bring to a boil, reduce heat, and simmer, stirring occasionally, until chard is tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Working in batches, purée soup in a blender until smooth. Return to pan. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Rewarm soup before continuing.


Place 1/3 of yogurt in a medium bowl. Add 1/2 cup warm soup; whisk until smooth. Repeat process twice more, adding a total of 1 cup more soup. Whisk yogurt mixture into soup in saucepan. Stir 1/4 cup herbs and half of feta into soup. Season to taste with salt, pepper, and lemon juice, if desired.

Ladle soup into bowls and garnish with remaining 1/4 cup herbs and 2 oz. feta. Drizzle with oil, if desired.