swiss chard

Super Simple Spring Green Broth w/ Soba Noodles by Lindsey | Dolly and Oatmeal

i'm not sure about where you live, but spring has kinda been all over the place.  and not to talk too much about weather, but the weather totally informs me of what i want to eat!  you too?  we've had weeks in the cool, breezy 60's.  and next week they're calling for temps in the 80's.  but just recently it's been super chilly, drizzly, and overcast.  it's kind of been fantastic.  we've had the heat on, warm food in our bellies, cozy sweaters, just general coziness all around :)  

i made this broth with health in mind (we all recently got over the flu, and still have a nagging cough), but really, it's just a spring green bowl that hugs you in all the right places.  i added chard to a basic chicken bone broth (you could totally use vegetable broth, too), along with some aromatics, and herbs, giving it that full-flavored, down right gratifying slurp.  i love this time of year when sunny days are warm, you can get a little sun-kissed on the end of your nose, and the apples of your cheeks, but still crave warmth at the end of the day when the sun's gone down and everything gets genuinely chilly.

i added a bunch of spring toppings that i had on hand.  some steamed broccoli rabe, quickly sautΓ©ed snap peas (which, when they're this fresh literally take 3 minutes tops to cook!), some sliced radish, and chopped spring onion.  it's a diy toppings kind of recipe, where you could totally add whatever you have on hand and it will be just as virtuous.  


spring green broth w/ soba noodles | gf

this is a kind of recipe where you could really use any hearty greens you like for the broth (kale, arugula, collard greens, etc.).  similarly, you could add any toppings that you have on hand here: zucchini noodles, carrot ribbons, cooked beans or lentils, or i could see a roasted or grilled piece of salmon or any type of white fish plopped right in the broth or served alongside.

print the recipe!

| makes roughly 4 servings |

  • 3 cups bone broth, or vegetable broth
  • 2  tablespoons olive oil
  • 2 leeks, white and light green parts sliced thin
  • 2 garlic cloves, minced
  • 3 cups greens, (i used swiss chard)
  • 1/2 cup cilantro
  • 1 1/2 tablespoons gluten-free miso, like chickpea or brown rice miso
  • 1-2 teaspoons gluten-free tamari
  • 1/2 small lemon, juiced
  • salt & fresh ground pepper
  • 1 package 100% buckwheat soba noodles

to serve (optional):

  • steamed broccoli rabe
  • sauteed snap peas
  • thinly sliced radish
  • sliced green onion
  • toasted sesame seeds


  1. place the bone broth in a large soup pot over medium heat and bring it to a simmer.  
  2. while the broth is simmering, heat 1 tablespoon oil in a saute pan over medium heat.  add the leeks, and stir.  cook until soft, about 2-3 minutes.  add the garlic, and stir.  cook until fragrant, about 45 seconds. remove from heat.  (keep the pan around, you're going to use it later to cook your veggies.)  
  3. to the container of an upright blender (preferably high-speed), add the broth, leek and garlic mixture, chard (or whatever greens you are using), and cilantro.  cover the container with the top and let the ingredients sit for about 10 minutes, letting the greens soften and wilt a bit.  then, blend on high for about 1 minute, until everything is broken down and blended.  add the miso, tamari, and lemon juice and whiz everything again.  taste and adjust any seasonings, and add salt and pepper to taste. (if you're not using a high-speed blender, and you don't have a smooth, broth-like consistency, you may want to strain the broth through a fine mesh sieve.)
  4.  return the green broth to the soup pot and bring to a simmer.  turn heat down to low, and cover to keep warm while you prepare your soba noodles and veggies.
  5. cook the noodles according the package's instructions.  drain, and cool them under cold water to stop them from cooking.
  6. divide the broth between bowls, add the soba noodles and whatever other toppings you like.  serve hot.

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hummus + pesto veggie wraps, + parting with summer by Lindsey | Dolly and Oatmeal

the last few weeks of summer seem to be slowing encroaching in.  and while it's not over yet, i am already missing summer's colorful produce and its sweet smelling berries at the farmers' market.  i know i'm totally jumping the gun, and that we have many more days of vibrant fresh greens, and bounties of plums and apples, but to think that these beautiful summer days and beach weekends are numbered makes me a little sad.  on the other hand, i'm super excited at the thought of cool fall days, my mind perks up about apple picking, the start of a looong squash season (!), scarves, and snuggling up to my mister on the couch. nature is full of many beauties, and some exciting surprises in the fall season.  it's just letting go of summer is what's difficult; of its warmth, sunshine, its edible gifts, and the way that it never lets you down.

most summer weekends are reserved for at least one day at the beach.  me and the husband have our little routine of making our lunch, packing our beach bag with the paper or a book, and a big towel to share.  we usually head out first thing in the morning after grabbing iced coffee to go, and then we're on our way.  our usual spot at the end of the beach will be all ready for us, and sometimes, if we're lucky, it's low-tide and we get to walk out onto the sand-bar.  it's usually a perfectly simple day, just me and my love, with sunshine on our faces, wind blowing, and the sound of the tides coming in and out.  these are the days i live for.   

i made the wraps here with these last few beach weekends in mind.  they're simple to make ahead, wrap up, and throw in a container.  they're vegan/dairy free, so even if you don't have a cooler they will stay nice and fresh.  if you want, cut the time in half and buy your favorite hummus and pesto. if not, i provide a recipe for both below.  the pesto recipe was inspired by this beautiful blog post, and my new affinity for cilantro since returning from Costa RIca.  i hope you all are enjoying these last few weeks of the summer season! 

hummus + pesto veggie wraps 

| gluten free + vegan | 

| makes 6 wraps | 


  • 6 large brown rice tortillas (or tortillas of your choice)
  • 1 bunch swiss chard, de-stemmed and chopped (about 4-5 leaves)
  • 1 large cucumber, julienned 
  • 1 small red onion, sliced
  • 1 ripe mango, thinly sliced
  • 8 ounces roasted garlic hummus 
  • 1/4 cup sunflower cilantro pesto (recipe below)

| sunflower cilantro pesto |

  • 1/2 cup cilantro, packed (1 bunch)
  • 1 garlic clove, chopped
  • 1/4 olive oil
  • 2 teaspoons fresh lime juice
  • 1 tablespoon toasted sunflower seeds
  • salt to taste ~1/8 teaspoon
  • cayenne pepper to taste (optional) 


make the pesto

  • in a small food processor, combine cilantro, chopped garlic, olive oil, lime juice, toasted sunflower seeds, salt, and cayenne.  blend, scraping down the sides.  transfer to an airtight container and place in the refrigerator until ready to use (i like making my pesto the day before, or early in the day to let the flavors really come together.)

assemble the wraps

  • one at a time, warm the tortillas between a damp cloth, or 2 damp paper towels, in the microwave for a few seconds (this helps the tortillas not break when rolling them.)
  • place the tortilla on a clean work surface.  using a spoon or small spatula, add the hummus - i used about 2 tablespoons worth.  then, add about 2 teaspoons of pesto - use more or less depending on your preference
  • next, add the mango strips and chopped chard.  top with cucumber and red onion
  • fold the bottom and top of the tortilla in towards the filling, then fold the sides in.  tightly roll one side to the other.  with the folded side down, use a sharp knife to cut in half.  repeat with remaining tortillas

grab a napkin, chow down, and enjoy!