Zucchini Chard Soup

, , ,
2 Servings
Qty Unit Ingredient
10 oz Ground chicken
2 tbsp Spices (granulated garlic, onion powder, thyme, and oregano)
¼ ea Onion (25 g)
½ ea Carrot (25 g)
1 ea Celery rib (25 g)
4 ea Mushrooms (60 g, 2 oz)
2 ea Zucchini (400 g)
2 cups Chard (135 g)
1 tbsp Sherry vinegar
2 tsp Olive oil
1 tbsp Chili flakes
  1. Prep
    1. Break ground meat into chunks in a bowl and gently toss to coat with spices
    2. Cut zucchini into bite sized pieces
    3. Slice mushrooms thin
    4. Dice onions, carrots and celery into quarter inch pieces
    5. Separate stems from chard and dice into quarter inch pieces
    6. Tear chard leaves into bite sized pieces
  2. Cook
    1. Mix vinegar, oil and chili flakes in a small bowl
    2. Add seasoned meat to a lightly oiled pot (about 6 to 8 cups capacity), and brown for 4 to 6 minutes, flipping every 2 minutes or so
    3. Add mirepoix and chard stems and cook for a couple of minutes
    4. Add mushrooms and zucchini, and cook, covered, for 2 to 4 minutes, stirring occasionally.
    5. Add 3 cups of water and bring to a boil, the reduce to a strong simmer.
    6. Add chard and cook for another 4 to 6 minutes, until chard stems are softened and zucchini centers are just starting to slump
    7. Serve with the chili oil mixture on top.