Chard soup with cumin, cilantro and lime

I love chard; it is earthy, healthy, and so beautiful.

Chard can be traced back to ancient times. It supposedly grew in the Hanging Gardens of Babylon and was cultivated in Ancient Rome around 300-400 BC.

A new store, nature's Basket, opened up near my home in Bangalore, and my favourite rainbow chard was on bright display. I could not help but get a bunch for this recipe.

The chard pairs beautifully with the spices and coriander leaf. The yoghurt adds a smooth creaminess to the soup, making it comforting. I also sautéed the stems and added them as a topping for the soup to give it texture and a soft bite. This is a soup that is both healthy and delicious.

This is probably my favourite Deborah Madison cookbook; I have almost all her fabulous cookbooks. Like this salad, the recipes are unique and full of flavours. I recommend any of her cookbooks, but this one stands out on my bookshelf.

For more delicious dishes from this cookbook, click here.

Ingredients:

1 lb chard

1 garlic clove

1 teaspoon olive oil

Salt, to taste

1/4 teaspoon pepper

3 tablespoons olive oil

1 onion, sliced

1 small potato, cubed

1 small carrot, cubed

2 tablespoons tomato paste

1 teaspoon ground cumin seeds

1 teaspoon ground coriander seeds

1/2 cup cilantro leaves and stems, chopped

Salt, to taste

6 cups water

1/2 cup yoghurt or sour cream

1 teaspoon pepper

Grated zest and lime of 1 lime

Strip the chard leaves and chop roughly. Dice the chard stems and set aside half for the garnish.

Heat the oil and add the onion, potato and carrot. sauté on medium heat for 5 minutes until the vegetables are soft but have not taken on any colour.

Add the tomato paste and fry for 1 minute. Add the ground cumin, ground coriander, and cilantro and cook for another minute. Add the chard leaves and half the stems, and saute until the greens are soft and well-cooked.

Add the salt and water and bring to a boil. Simmer for 20 minutes until the potatoes are very soft. Remove from the heat and cool completely.

Add the yoghurt, pepper, and lime zest and juice. Purée in a blender or with a hand blender until very smooth. Taste for salt and tartness. The soup should have the consistency of heavy cream and be bright in flavour.

Heat the oil in a frying pan. Add the remaining half of chard stems, garlic, salt and pepper. Sauté on low heat for 5 minutes until the stems are very soft. Set aside.

To serve, heat the soup. Be careful not to boil it vigorously and stir it almost constantly, or it will split. Serve hot, garnished with the chard stems.