Swiss chard is the first of the new greens from the garden.  I wanted to make a soup that will show it off to its best and  one that could be eaten hot or cold. In this soup you have the bitterness of greens, sweetness of coconut milk, sourness of the lime and heat from the chilli. It gives an Asian tang to our humble but well loved  Swiss chard. Packing a punch in flavour but aiming to be able to use alternative ingredients where possible giving the most flexibility.  Swiss chard could be change with kale, spinach or any other beet or bitter greens, chick peas can changed with cooked or canned beans maybe lentils or prehaps rice and lemon instead of lime. Soup is such a fantastic meal, easy to prepare, … Read entire article »