Ahh, soups and salads. The perfect pair, a match made in heaven for cold winter days. We love adding a delicious salad to a hearty soup for lunch or dinner, any day of the week! These winter salads and soups are the perfect recipes to add to your cookbook.

 

Winter Minestrone Soup from Saving Dessert

Ingredients:

3 tablespoons extra virgin olive oil

1 large onion, chopped

3 medium carrots, peeled and chopped

2 stalks celery, chopped

3 medium cloves garlic, minced

1 small zucchini, thick sliced and quartered

1 medium russet potato, peeled and cubed

1 bunch of swiss chard, ribs removed, leaves rough chopped

1 teaspoon fresh ground black pepper

½ teaspoon salt, more or less to taste

1 tablespoon fresh thyme leaves

1 teaspoon Italian Seasoning

2 cans diced tomatoes

1 container of vegetable broth

1 bay leaf

1 can cannellini beans, rinsed and drained

1 cup water

1 Parmesan rind

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil leaves

2 cups Chickpea Shell Pasta (cooked 5 minutes and drained)

Fresh grated or sliced Parmesan for garnish

 

Click here for the directions to make this soup.

 

Winter Detox Moroccan Sweet Potato Lentil Soup from Little Spice Jar

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Ingredients:

1 lb. sweet potatoes, peeled and cubed into small pieces

1 cup carrots, chopped

1 cup onions, chopped

1 cup celery, chopped

1 red bell pepper, diced

6 cloves garlic, minced or pressed

1 ½ cups green or brown lentils, rinsed and picked over

1 ½ teaspoon coriander

1 ½ teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon ground cinnamon

½ teaspoon turmeric

1 teaspoon curry powder

⅛ teaspoon ground nutmeg

6-7 cups low sodium broth (vegetable or chicken)

2 ½ cups baby spinach, roughly chopped

¼ cup lemon juice or lemon wedges for serving

 

Click here for the directions to make this soup.

Vegan Carrot Ginger Soup from Sweet Peas and Saffron

Ingredients:

1 tablespoon olive oil

1 onion chopped

2 cloves garlic, minced

2 tablespoons, ginger, finely chopped

5 cups carrots, peeled and chopped

900 mL vegetable broth

¾ teaspoons salt

½ teaspoon pepper

1 teaspoon dried thyme leaves

1 can coconut milk

Juice of ½ lime

 

Click here for the directions to make this soup.

Harvest Blackberry and Butternut Squash Massaged Kale Salad from Fit Foodie Finds

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Ingredients:

For the kale:

10 oz. kale, deboned and chopped

2-3 tablespoons olive oil

½ teaspoon salt

 

For the butternut squash:

½ butternut squash, cubed

1.5 olive oil

Salt, to taste

Pepper, to taste

 

For the nuts and seeds:

1 cup raw pecans

⅓ cup raw pumpkin seeds

1.5 tablespoon maple syrup

⅛ teaspoon sea salt

 

For the dressing

1 teaspoon dijon mustard

1 tablespoon maple syrup

2 tablespoons balsamic vinegar

2 tablespoons olive oil

⅛ teaspoon sea salt

 

For the salad:

2 6 oz. packages Driscoll’s blackberries

¼ cup goat cheese

¼ cup dried cranberries

 

Click here for the directions to make this salad.

Mandarin Pomegranate Spinach Salad with Poppy Seed Dressing from Cooking Classy

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Ingredients:

Salad:

5 oz baby spinach

3 mandarin oranges, peeled and segmented

¾ cup pomegranate arils

1 medium avocado, diced

¼ cup sliced almonds, toasted

¼ cup chopped walnuts

 

Dressing:

2 tbsp white wine vinegar

1 ½ tbsp sugar

⅛ tsp salt

½ cup light mayonnaise

1 ½ tbsp honey

1 tbsp poppy seeds

1 tbsp milk, if needed

 

Click here for the directions to make this salad.

Warm Brussels Sprouts and Pear Salad from Budget Bytes

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Ingredients:

Dijon Vinaigrette:

1 small clove garlic

2 tbsp olive oil

1 tbsp apple cider vinegar

½ tbsp dijon mustard

⅛ tsp salt

¼ tsp sugar

Freshly cracked pepper

 

Salad:

10 oz shredded Brussels sprouts

½ tbsp olive oil

1 D’anjou pear

⅓ cup dried cranberries

Salt and pepper to taste

 

Click here for the directions to make this salad.

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