• 2Tbspolive oil
  • 1large onion, chopped
  • 2cloaves of garlic, chopped
  • 1lbswiss chard leaves
  • 3 1/2cupsvegatble broth
  • 1cupcoarsely chopped parsely
  • 1/2cupfresh cilantro, chopped
  • 1/4cupmint leaves
  • 1Tbspdried mint
  • 1Tbspnutmeg
  • 1Tbspleom juice
  • 1dashkosher salt and black pepper
  1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7–8 minutes.
  2. Stir in chard, broth, parsley, cilantro, fresh and dried mint, and nutmeg. Bring to a boil, reduce heat, and simmer, stirring occasionally.
  3. Stir in lemon juice and season to taste with salt and pepper. Working in batches, puree soup in a blender until smooth.
  4. Chill and serve.
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