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Herb, Chard and Feta Soup

In describing this recipe, Bon Appetit writes, "The sharpness of the feta against the brightness of the lemon juice take this hearty winter soup in a bold direction." I have to agree with that statement, but add the following: "This Swiss chard soup takes on a Mediterranean twist with the feta, herbs and lemon juice, making it a refreshing, light and completely satisfying main course. Serve with salad and crusty bread and even the most carnivorous eaters in your family will be content."
Course Main Course, Soup
Cuisine Mediterranean
Keyword feta, herbs, soup, swiss chard
Servings 6
Author The Cowgirl Gourmet adapted this recipe from the January 2012 issue of Bon Appetit


  • 2 tablespoons olive oil
  • 1 large onion coarsely chopped ( I used 2/3 large onion and 1 leek)
  • 2 garlic cloves crushed
  • 1 lb. Swiss chard leaves center ribs and stems removed or┬áspinach, coarsely chopped (about 10 cups)
  • 3 1/2 cups vegetable broth I use a 32 oz. organic, low sodium veggie broth by Imagine
  • 1 cup flat leaf parsley coarsely chopped
  • 1/2 cup cilantro coarsely chopped
  • 1/4 cup mint leaves fresh
  • 1 teaspoon nutmeg grated
  • 1 tablespoon fresh lemon juice
  • Kosher or sea salt and freshly ground black pepper to taste


  • 5 oz. plain Greek-style yogurt about 1/2 cup
  • 1/2 cup mixed chopped herbs parsley, cilantro and mint, divided in half
  • 4 oz. feta crumbled, divided in half
  • Kosher or sea salt and freshly ground black pepper to taste
  • Fresh lemon juice optional
  • Drizzle of olive oil


  1. In a large soup pot over medium heat, add oil. Then once it's hot, add the onion and garlic, stirring often and allow to soften, until translucent, about 7-8 minutes. Do not let it brown.
  2. Stir in the chard or spinach, broth, parsley, cilantro, mint and nutmeg and bring to a boil.
  3. Once it boils, reduce the heat and simmer, stirring occasionally, until greens are tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper.
  4. Using an immersion blender, puree until smooth. Alternatively, you could puree in batches in a blender. If soup gets too thick, thin it out with leftover broth.
  5. Do ahead--soup can be made 8 hours ahead. Cover and chill. Rewarm soup thoroughly before continuing.


  1. Place 1/3 of the yogurt in a medium bowl. Add 1/2 cup warm soup and whisk until smooth. Repeat the process twice more, adding a total of 1 cup more of soup. Whisk yogurt mixture into entire batch of soup. Stir in 1/4 cup herbs and half of feta into soup. Season to taste with salt, pepper and more lemon juice, if desired.
  2. Ladle soup into bowls and garnish with remaining mixed herbs and feta. Drizzle with olive oil.