Mmmm sometimes you just need a really good, fresh, crunchy salad paired with a hot soup on the side. And this easy-peasy lunch just makes you feel GOOD. And although it’s not a shivering 30 degrees here like in some states (its a cozy 80 here in South Florida 😉 ), warm soup still feels amazing during fall.
The great thing about this recipe is that a lot of the ingredients you can simply buy ready-to-go and then it’s super easy to throw the salad together (i.e. canned chickpeas, frozen edamame, pre-sliced carrots, etc).
As for the soup, this makes a big batch, perfect to freeze leftovers or keep in the fridge for quick lunches or as a side throughout the week. Completely dairy-free and absolutely savory!
- 2-3 cups mixed kale, romaine, and spinach
- 3 TBSP chopped walnuts
- 2 celery stalks, chopped
- 1 cup cherry tomatoes
- 2 large carrots, sliced thin
- ½ cup chickpeas, rinsed and drained
- ¼ cup edamame
- ⅛ cup cooked quinoa
- cooked tofu cubes (optional)
- SOUP (Recipe from healthyblenderrecipes.com)
- 1 head garlic
- 3 TBSP extra-virgin olive oil
- 1 tsp sea salt
- 8 cups peeled and cubed butternut squash (about 2 medium)
- 2 cups peeled and cubed carrot (about 2 medium)
- 1 medium yellow onion, peeled and cut into 8 wedges
- 8 cups vegetable broth
- ½ cup cilantro root or stems
- ¼ cup full-fat canned coconut milk
- 1 TBSP minced ginger
- 1 tsp pure maple syrup, plus more to taste
- Freshly ground black pepper, to taste
- 2 TBSP finely chopped cilantro leaves
- Wash and chop greens and place in a large bowl.
- Chop veggies and nuts and add to salad.
- Toss all salad ingredients together.
- Serve with a french vinaigrette.
- Preheat oven to 350 degrees F.
- Line two large baking sheets with tin foil.
- Cut off head of garlic, drizzle with a little olive oil and sea salt, wrap in tin foil separately, and place on top one of the baking sheets.
- Toss the butternut squash, carrots, and onion in the rest of the olive oil and spread evenly over the two baking sheets.
- Bake for about 1 hour, until browning but not burnt.
- While veggies are roasting, steep the cilantro root in a large pot with the vegetable broth.
- Add the roasted veggies to the broth along with the coconut milk, ginger, and remaining salt.
- Let the soup come to a boil then reduce to a simmer and simmer for ~15 minutes.
- Pour the soup into your blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy.
- Add mixture back to saucepan, and continue to heat on low. Add maple syrup to taste and season with salt and pepper.
- Serve with a sprinkle of cilantro leaves on top. Enjoy!
And of course both recipes are gluten-free. I’ve been highly enjoying this recipe for a while…the soup is TO DIE FOR. Fall brings the best flavors…and soup like this. The salad is perfect any time but pairs extremely well with this soup!