25 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 medium potato, peeled and diced
2 cups vegetable broth
1 cup Swiss chard microgreens
Salt and pepper to taste
1 tablespoon cream (optional)
In a pot, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
Add the garlic and diced potato, cooking for another 2-3 minutes until fragrant.
Pour in the vegetable broth and bring to a boil, then reduce to a simmer for 10 minutes or until the potato is tender.
Stir in the Swiss chard microgreens and cook for 2 minutes before using an immersion blender to puree the soup until smooth.
Season with salt and pepper, add cream if desired, and serve warm.
