Soup & Salad Recipe

Inspired by fushimi Japanese

Time45m

Serves4

Indulge in our comforting Soup & Salad, where a warm, velvety bowl of rich, seasonal soup meets a crisp, vibrant salad bursting with fresh greens and colorful vegetables. Perfectly paired, this duo offers a delightful balance of flavors and textures, making it the ideal choice for a light yet satisfying meal. Enjoy a nourishing experience that warms the soul and delights the palate!

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Ingredients

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Soup Ingredients

2 tbs olive oil

1 cup Onion, chopped

3 tsp Garlic, minced

2 cups Carrots, diced

2 cups Celery, diced

6 cups Vegetable broth

1 can Diced tomatoes (canned)

1 leaf Bay leaf

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Dried thyme

1/4 cup Fresh parsley, chopped

Method

Soup Directions

Prepare the Soup

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant.

Add Vegetables

Stir in diced carrots and celery. Cook for about 5 minutes, until softened.

Simmer

Pour in vegetable broth and canned diced tomatoes. Add the bay leaf, salt, black pepper, and dried thyme. Bring to a boil, then reduce heat and let simmer for 20-25 minutes.

Finish the Soup

Remove bay leaf. Stir in fresh parsley before serving.