Soup + Salad Recipe

Prepare vegetables

Peel and finely dice the onion, carrot and celery so you have about 1/2 cup of each. Mince the garlic and roughly chop the tomato or chosen seasonal vegetable to yield about 1 cup.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion, carrot and celery and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Add the chopped tomato (or other vegetable) and cook 2–3 minutes to break it down slightly.

Pour in 4 cups vegetable stock, add 1/2 teaspoon dried thyme and 1 bay leaf. Increase heat and bring to a gentle simmer. Reduce heat to maintain a low simmer and cook 12–15 minutes until all vegetables are tender and flavors have married.

Remove the bay leaf. Use an immersion blender to purée the soup to your desired texture (fully smooth or slightly chunky). If you prefer a chunkier soup, reserve 1/4 cup of the cooked vegetables before blending and stir them back in after pureeing.

Season with 1 teaspoon salt and 1/2 teaspoon black pepper, tasting and adjusting as needed. If the soup tastes flat, stir in the juice of half a lemon (optional) to brighten flavors.

Ladle the soup into a bowl and garnish with 1 tablespoon chopped fresh parsley.

Preheat a skillet or grill pan over medium-high heat. Lightly butter or brush both sides of 2 slices of sourdough with 1 tablespoon butter or olive oil.

Place the bread in the hot pan and cook 2–3 minutes per side, until nicely golden and crisp with visible grill marks. Reduce heat if browning too quickly to avoid burning.

If using, rub the warm toasted surface lightly with half a garlic clove for a hint of garlic flavor. Sprinkle each slice with a pinch (about 1/8 tsp) sea salt before serving.

In a small bowl or jar combine 2 teaspoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon Dijon mustard, 1/4 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake until emulsified.

In a salad bowl, combine 3 cups mixed salad greens, 1/2 cup halved cherry tomatoes, 1/2 cup sliced cucumber and 2 tablespoons thinly sliced red onion. Toss with the dressing until evenly coated.

Scatter 2 tablespoons crumbled feta or shaved parmesan over the top if using. Serve immediately alongside soup and grilled sourdough.

If choosing the tomato salad instead of the house salad, slice or wedge 2 ripe tomatoes and arrange on a plate. Tuck 6 basil leaves among the slices.

Drizzle 1 tablespoon extra-virgin olive oil and 1 teaspoon balsamic vinegar over the tomatoes. Season with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper.

If using, tear or slice 2 oz mozzarella or burrata and place on the tomatoes. Serve immediately with the grilled sourdough and soup.