Jul 13 2026
Restaurants›Twisted Cork Bistro›Soup & Salad Recipe

Soup & Salad Recipe

Inspired by Twisted Cork Bistro
Time45m
Serves4

Make Soup & Salad Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Soup Ingredients

Salad Ingredients

Method

Soup Directions

  1. 1

    Sauté the Vegetables

    In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

  2. 2

    Add Remaining Veggies

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

  3. 3

    Add Liquids

    Pour in the vegetable broth and add the canned diced tomatoes, bay leaf, salt, and black pepper. Bring the mixture to a boil.

  4. 4

    Simmer the Soup

    Once boiling, reduce heat to low, cover, and let it simmer for 20-25 minutes until the vegetables are tender.

  5. 5

    Finish the Soup

    Remove the bay leaf, stir in the fresh parsley, and adjust seasoning if needed. Serve hot.

Salad Directions

  1. 6

    Prepare the Greens

    In a large salad bowl, add the mixed greens as the base.

  2. 7

    Add Vegetables

    Top the greens with cherry tomatoes, sliced cucumber, and thinly sliced red onion.

  3. 8

    Add Cheese and Dress

    Sprinkle the crumbled feta cheese over the salad. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad.

  4. 9

    Toss and Serve

    Gently toss the salad to combine all ingredients. Serve immediately alongside the soup.

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