Print

Fresh Spring Salad and Cozy Soup

fresh spring salad and cozy soup recipe - featured image
Print Recipe

A vibrant fresh spring salad paired with a warm, cozy vegetable soup, perfect for a light and nourishing meal ready in under 30 minutes.

Ingredients

  • Mixed baby greens (about 4 cups)
  • Cherry tomatoes, halved (1 cup)
  • Cucumber, thinly sliced (1 medium)
  • Radishes, thinly sliced (4-5)
  • Avocado, diced (1 ripe)
  • Red onion, thinly sliced (¼ medium)
  • Fresh herbs like parsley or chives, chopped (2 tbsp)
  • Extra virgin olive oil (3 tbsp)
  • Lemon juice, freshly squeezed (2 tbsp)
  • Dijon mustard (1 tsp)
  • Honey or maple syrup (1 tsp)
  • Salt and freshly ground black pepper to taste
  • Olive oil (2 tbsp) for sautéing
  • Yellow onion, diced (1 large)
  • Garlic cloves, minced (3)
  • Carrots, diced (2 medium)
  • Celery stalks, diced (2)
  • Potatoes, peeled and cubed (2 medium)
  • Vegetable broth (6 cups / 1.4 liters)
  • Fresh thyme (2-3 sprigs) or 1 tsp dried
  • Bay leaf (1)
  • Salt and pepper to taste
  • Fresh spinach or kale (2 cups)
  • Lemon zest (optional, 1 tsp)

Instructions

  1. Prepare the Soup Base: Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until softened and fragrant, about 5-7 minutes, stirring occasionally.
  2. Add Garlic and Potatoes: Toss in minced garlic and cook for 1-2 minutes until aromatic. Add cubed potatoes and stir to combine.
  3. Simmer the Soup: Pour in 6 cups vegetable broth. Add fresh thyme sprigs and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer for 25-30 minutes until potatoes are tender. Keep pot partially covered.
  4. Finish the Soup: Remove thyme sprigs and bay leaf. Stir in fresh spinach or kale and cook until wilted, about 3 minutes. Season with salt and pepper. Grate lemon zest into soup just before serving if desired.
  5. Make the Salad Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey or maple syrup. Season with salt and pepper and adjust to taste.
  6. Assemble the Salad: In a large salad bowl, combine mixed baby greens, halved cherry tomatoes, sliced cucumber, radishes, diced avocado, and red onion. Drizzle dressing over salad and toss gently to coat evenly.
  7. Serve: Ladle warm soup into bowls alongside generous portions of fresh spring salad. Garnish with chopped fresh herbs if desired.

Notes

Use your hands to toss the salad gently to avoid bruising the greens and avocado. If soup is too thick, add broth or water to loosen; if too thin, simmer uncovered longer. Soup tastes better the next day after flavors meld. Store soup in airtight container in fridge up to 3 days. Salad is best served fresh; keep dressing separate if storing.

Nutrition

Keywords: spring salad, cozy soup, fresh salad, vegetable soup, healthy meal, quick dinner, light nourishment, vegan, gluten-free

Find it online: https://bitefuljoy.com/fresh-spring-salad-recipe-and-cozy-soup-for-light-nourishment-made-easy/