Name: Herb, Chard, and Feta Soup
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 1 large onion, coarsely chopped; 2 garlic cloves, crushed; 1 pound Swiss chard leaves (center ribs and stems removed) or spinach, coarsely chopped (about 10 cups); 3 1/2 cups vegetable broth; 1 cup coarsely chopped flat-leaf parsley; 1/2 cup coarsely chopped fresh cilantro; 1/4 cup fresh mint leaves; 1 tablespoon dried mint; 1 teaspoon freshly grated nutmeg; 1 tablespoon fresh lemon juice; Kosher salt and freshly ground black pepper; 5 ounces plain Greek-style yogurt (about 1/2 cup); 1/2 cup mixed chopped herbs (such as parsley, cilantro, and mint), divided; 4 ounces feta, crumbled, divided; Kosher salt and freshly ground black pepper; Fresh lemon juice (optional); Olive oil (optional)

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The sharpness of feta and the brightness of lemon juice take this hearty winter soup in a bold direction.

Recipe notes