Use low-sodium vegetable broth to make this soup vegetarian, and choose a gluten-free broth to make this recipe gluten free.
1 tablespoon extra-virgin olive oil
1 red bell pepper, diced
1/2 cup green onions
12 ounces sliced Swiss chard
2 10-ounce packages frozen chopped spinach
3 cups low-sodium chicken broth
2 1/2 cups water
1/2 teaspoon salt
3 tablespoons natural almond butter
2 tablespoons less-fat cream cheese
- In a large saucepan, heat oil over medium-low heat. Add the bell pepper and green onions, and cook, stirring occasionally, for 7 minutes, or until the pepper is crisp tender.
- Add the chard, and cook for 1 minute, or until wilted. Add the spinach, broth, water, and salt, and bring to a boil over medium heat. Reduce to a simmer, and cook, uncovered, for 5 minutes or until the chard and spinach are very tender.
- Add the almond butter and cream cheese, and cook for 1 minute, or until they've melted and the soup is lightly thickened. Transfer 2 cups of the soup to a blender or food processor, and puree. Stir it back into the soup, gently reheating if necessary. Serve hot.
- 4 servings
- Cook Time
- 35 minutes
- Calories per serving