Starting a new year and a new decade feels like time for a reset. I plan to kick the 2020s off with a healthy and satisfying detox soup and a meditation on what the next ten years might have in store for me. Won’t you join me?

Detoxifying Swiss Chard and Kale Soup with Cilantro, Jalapeno and Lime

recipe by Andrea Rice for MindBodyGreen


  • 1 large (or 2 small) bunch(es) Swiss or rainbow chard (keep stems)
  • A few handfuls of kale, de-stemmed, washed and chopped
  • 1 bunch cilantro, chopped with stems
  • 4 or 5 small potatoes or 1 large potato, sliced
  • 1 large carrot, chopped
  • 1 medium size yellow onion, sliced
  • 1 jalapeno or Shishito pepper, finely chopped
  • 1 large clove garlic, minced
  • Juice and Zest from 1 lime
  • 1/2 cup yogurt, sour cream or your favorite vegan alternative
  • 2 tablespoons tomato paste
  • 2-3 tablespoons olive oil
  • 5 cups low-sodium chicken or vegetable stock
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1 to 2 tsp. salt, depending on taste
  • Optional shaved parmesan for topping


  1. Heat the olive oil over medium heat in a large soup pot and sweat the onions, carrots and potatoes until just tender (about 5 to 7min). In the meantime, chop your chard stems ½-1/4 inch-thick and add to the pot.
  2. Add cumin and coriander to the veggies. Add the tomato paste, garlic and jalapeno, smashing into the vegetable mixture until fragrant.
  3. Lay the kale, chard and cilantro on top and salt generously. Begin to fold the greens into the veggies, cover the pot with a lid and turn the heat down slightly until the greens begin to wilt. Next add your stock and bring the heat back up to a boil, then a gentle simmer until all of the vegetables (especially the potatoes!) are tender.
  4. Remove from heat and cool briefly, before whisking in the yogurt or non-dairy cream. Pour the soup into your high-speed blender or Vitamix and puree until smooth, rich and creamy. The color should be a nice, deep green.
  5. Bring the soup back to the pot over low heat and add the lime juice and zest. Ladle the soup into bowls and finish with freshly shaved parmesan or non-dairy cheese. I recommend incorporating some toasted baguette or a nice piece of crusty gluten free bread for dipping. Serves 6-8.

For more healthy soup recipes to warm your soul on cold winter days, check our recipe archive.