Soup, Salad & Fresh Bread Recipe
CUP OF DAILY SOUP, ORGANIC GREENS WITH DIJON-SHALLOT VINAIGRETTE, FRESH BAKED BREAD & BUTTER
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Ingredients
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Soup
Salad
Bread
Method
Soup Preparation
- 1
- 2
Add Garlic
Stir in minced garlic and cook for another minute until fragrant.
- 3
Simmer Soup
Pour in vegetable broth, seasoned salt, black pepper, and mixed herbs. Bring to a boil, then reduce heat and simmer for 20 minutes.
- 4
Add Spinach
Add fresh spinach and cook for an additional 5 minutes. Adjust seasoning if necessary.
Salad Preparation
- 5
Make Vinaigrette
In a small bowl, whisk together Dijon mustard, finely chopped shallots, red wine vinegar, olive oil, salt, and black pepper.
- 6
Toss Salad
In a large bowl, combine mixed organic greens, cherry tomatoes, and cucumber. Drizzle with vinaigrette and toss gently to combine.
Bread Preparation
- 7
- 8
Knead and Rise
Knead the dough on a floured surface for about 5-7 minutes. Place in a greased bowl, cover with a cloth, and let rise for 1 hour or until doubled in size.
- 9
Bake Bread
Preheat the oven to 375°F (190°C). Shape the dough into a loaf and place in a greased bread pan. Bake for 25-30 minutes until golden brown.
