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Soup & Salad Combo Recipe

Inspired by RAES COASTAL CAFE

Time45m

Serves2

A hot cup of our soup of the day and a Raes’ salad.

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Ingredients

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Soup Ingredients

2 tbs olive oil

1 cup Onion, chopped

2 tsp Garlic, minced

1 cup Carrots, diced

1 cup Celery, diced

4 cups Vegetable broth

1 cup Diced Tomatoes

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Mixed herbs (thyme, oregano, basil)

Salad Ingredients

4 cups Mixed greens

1 cup Cherry tomatoes, halved

1 medium Cucumber, sliced

1 small Red onion, thinly sliced

1 cup Feta cheese, crumbled

3 tbs olive oil

2 tbs red wine vinegar

to taste Celtic sea salt

to taste black pepper

Method

Soup Directions

1

Prepare the Base

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2

Add Vegetables

Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.

3

Simmer the Soup

Pour in the vegetable broth and diced tomatoes. Add salt, black pepper, and mixed herbs. Bring to a boil, then reduce heat and let simmer for 20 minutes.

4

Blend (Optional)

For a smoother texture, use an immersion blender to blend the soup until desired consistency is reached.

Salad Directions

5

Prepare the Salad

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.

6

Make the Dressing

In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper.

7

Toss and Serve

Drizzle the dressing over the salad and toss gently to combine. Serve immediately.