Ecuadorian Chard Soup

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash the chard and separate the white from the green. Cut the white stems / backs of leaves into small cubes. Roughly cut the leaves. Peel the potatoes and cut into cubes. Peel the garlic cloves and press them through the press.
Heat some oil in a large saucepan and sauté the garlic briefly, add the potato and chard cubes and sauté briefly. Now add the milk and slowly bring to the boil. Add the spices to taste and cook in a closed pot until the potatoes are done. Stir occasionally.
If necessary, add a little more liquid - but the soup should remain creamy.
Finally add the chopped chard leaves, briefly bring to the boil - done.
If you don`t like it quite so vegetarian or want a soup to fill you up, add 400 g of crumbly fried mince.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.