Ingredients
Directions
Heat the celery, onion, and Swiss chard stems in a large stockpot on medium-high heat, stirring frequently until the onions are translucent, about 3–5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pot.
Stir in the garlic, turn down the heat to medium, and cook for an additional 60 seconds.
Stir in the broccoli, mushrooms, thyme, onion powder, and Worcestershire sauce. Cook for 60 seconds.
Pour in the vegetable broth, and turn the heat to high. Once the broth is boiling, add the potatoes and lower heat to simmer until the potatoes are tender, about 10 minutes.
Stir in the Swiss chard leaves.
Taste for additional seasoning or some salt and pepper, if you’d like.
Chef's Notes
Substitutions
In place of potatoes, add your favorite (cooked) organic whole grain to step 5, like barley, brown rice, or farro.
Use kale, mustard, or collard greens in place of Swiss chard.
Substitute cauliflower for broccoli.
Use fresh rosemary or oregano in place of thyme.
Prep Ahead
Cut your celery, onion, Swiss chard (separate the leaves and chop the stems), broccoli, and mushrooms ahead of time and store in airtight containers in the refrigerator for up to two days before preparing the recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Heat the celery, onion, and Swiss chard stems in a large stockpot on medium-high heat, stirring frequently until the onions are translucent, about 3–5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pot.
Stir in the garlic, turn down the heat to medium, and cook for an additional 60 seconds.
Stir in the broccoli, mushrooms, thyme, onion powder, and Worcestershire sauce. Cook for 60 seconds.
Pour in the vegetable broth, and turn the heat to high. Once the broth is boiling, add the potatoes and lower heat to simmer until the potatoes are tender, about 10 minutes.
Stir in the Swiss chard leaves.
Taste for additional seasoning or some salt and pepper, if you’d like.
