“Every vegetable has its time.” ~ Russian proverb

Swiss chard is almost kept a secret. It is one of those vegetables people ate during the depression, and only grandparents still eat it. Except at our house, maybe.

Since Swiss chard is hardier than spinach (and only a tiny bit less nutritious), this leafy green is perfect for the home garden that doesn’t necessarily get all the attention it deserves. We can cut off leaves to encourange growth all season, and then, if the winter is warm enough, it will even come back the following year, so it is also a good economical decision.

Rainbow chard is a variety of Swiss chard that is known for its colorful stalks – pink, red, orange, yellow, and white. Bundling a few stalks of each color together in one bunch makes it easy to see where the “rainbow” reference comes from. In the garden, it is also visually appealing when planted along a border where the stalks can be seen.

Note that the stalks of rainbow chard are a little tougher than those of the regular chard so they require a bit of extra cooking, which is exactly what makes them perfect for this beautiful soup. Choosing a bunch that looks very fresh also helps.

Lemony Spring Vegetable Soup
Makes 8 cups
Time: 35 minutes

6 cups lightly flavored vegetable broth
6 stalks rainbow or Swiss chard with leaves
¼ pound asparagus
1 small zucchini
½ cup orzo
1 cup snow peas
1 green onion, including white part
1 teaspoon grated lemon zest
¼ cup lemon juice

While this soup is very easy, it does require a bit of timing, so expect to pay attention to the clock.

Measure the vegetable broth into a pot over medium-high heat.

Meanwhile, cut the chard stems into ½ inch pieces and add them to the broth as it heats. Immediately cut the asparagus into 1-inch pieces and add them to the broth. Dice the zucchini into ½ inch pieces and add them as well. Boil gently for 15 minutes.

Add the orzo to the soup and boil for 7 minutes, stirring occasionally.

Meanwhile, slice the chard leaves into strips about ½ inch wide. Remove any strings from the snow peas and cut them into thirds. Thinly slice the green onion.

After the orzo has cooked for 7 minutes, stir in the chard, snow peas, and green onion. Cover the pot and continue cooking for 3 minutes. Remove the pot from the heat and stir in the lemon zest and lemon juice. Serve while hot.

This soup makes a nice first course. Or, serve it as a light luncheon soup along with some whole wheat bread spread with hummus for extra protein.

If you haven’t entered the So Delicious sponsored giveaway yet, be sure to check out last Monday’s post!