Bowl Of Soup Recipe
Create your own soup & salad combo! Check your blackboard for the latest soup offerings and pair a bowl of soup with a side salad. Or order a cup of soup instead of a bowl, add a biscuit side to your soup & salad dinner and still stick to the budget.
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Ingredients
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Soup Base
Salad
Biscuit Side (optional)
Method
Soup Preparation
- 1
Make the Soup Base
In a large pot, heat the vegetable broth over medium heat. Add the diced carrots, celery, onion, and minced garlic. Cook for about 5 minutes until the vegetables start to soften.
- 2
Add Remaining Ingredients
Stir in the diced potatoes, tomato paste, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.
- 3
Serve the Soup
Remove the bay leaf and serve the soup hot in bowls.
Salad Preparation
- 4
Prepare the Salad
In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste. Toss well to combine.
Biscuit Preparation (optional)
- 5
Make the Biscuits
Preheat the oven to 450°F (232°C). In a bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- 6
Bake the Biscuits
Drop spoonfuls of the dough onto a baking sheet and bake for 10-12 minutes, or until golden brown.