Coconut Swiss Chard Soup
Pregnant and nursing women beware: 100 grams of chard provide 2.7 milligrams of iron, but also 30 micrograms of folate. While iron is known to be important for blood formation, folate plays a central role in fetal cell division and cell differentiation.
Unfortunately, you can't tell how hot the chilies are. The spicy substance that makes eyes water and nose run is called capsaicin. Most of it is in the white skin and seeds of the chilli peppers. If you don't like it so hot, you should remove it when cleaning and carefully insert the spicener.
Rinse swiss chard, trim, spin-dry and cut into fine strips. Peel onions and garlic and cut into small cubes. Rinse chili peppers in half lengthwise, remove seeds and finely chop.
In a saucepan, heat butter and saute onion with garlic and chile pepper until onion is translucent. Add swiss chard and deglaze with broth and coconut milk. Add cream and simmer for about 10 minutes over medium heat. Season with salt, cayenne pepper, curry and a dash of lemon. Pour soup into bowls and serve garnished with chile peppers. Serve with fresh baguette if desired.