Soup and Salad Brunch Recipes

Sunshine Ginger Carrot Soup—By Allison Fishman
Makes 4 (1 1/4-cup) servings
Active Time: 15 minutes
Total Time: 30 minutes

What better way to celebrate extra hours of sunlight than with a cheery soup! By pairing fresh carrots with ginger, we’re spicing up the ordinary. Plus, try some great tips for garnishing and creating a “ray of sunshine” design in the center of everyone’s bowl.

INGREDIENTS

1 1/2 tablespoons butter
1 1/2 teaspoons ground ginger
1 medium onion, diced
4 large carrots (about one pound), peeled and grated
1 1/2 teaspoons coarse salt (or 3/4 teaspoon table salt)
2 cups low-sodium chicken stock
1 cup water
1 1/2 tablespoons granulated sugar
1/2 cup half and half (optional)
1/4 cup sour cream or yogurt

INSTRUCTIONS

1. Melt butter in a medium saucepan, over medium heat. Add ginger and cook until fragrant, about 15 seconds.
2. Add onion, carrots, and salt and stir to combine; reduce heat to medium-low and cook for 5 minutes.
3. Add chicken stock, water and sugar; bring to a simmer until vegetables are soft, about 10 minutes. Add half and half (if using).
4. Transfer carrot mixture to a blender and cover or use a hand blender. Blend until pureed, about 30 seconds.
5. Divide the hot soup among serving bowls, and dollop 1 tablespoon of warmed sour cream in the center of each bowl. Use a toothpick to create sunrays by gently spreading the sour cream outward on the surface of the soup.

Main Dish

• Turn this simple soup into a main dish by omitting 1/2 cup water, and 1 cup of the chicken stock to create carrot-ginger puree. Serve with grilled chicken breast, or seared scallops.

Preparation Tips

• When pureeing hot ingredients in a blender, be sure to remove the clear plastic disk in the center of the lid, and cover with a kitchen towel before blending to allow steam to escape.

• If you don’t want to use a hand grater or the grating disk of a food processor, simply chop the vegetables by hand. But be sure to simmer an additional 5 to 10 minutes before pureeing, as larger vegetable pieces will take longer to become completely soft.

Garnishing Tips

• Look for candied ginger at your local grocery store near dried fruit or baking goods. Finely chop and use this as a special sweetly spiced garnish.

• For a vibrant and flavorful garnish, chop your favorite fresh herbs, like parsley, chives, or tarragon and create a ring around the edge of the soup.

Crisp Spring Salad with Citrus Poppy Seed Dressing

Salad is a tried and true companion for soup, and this light and fruity salad is no exception. The fresh fruit ingredients will have you singing the praises of spring to come and the homemade dressing provides a bright and tart complement.

INGREDIENTS

For Dressing:
2 tablespoons fresh lemon juice, (approximately 1/2 to 1 lemon)
1/4 cup fresh lime juice, (approximately 2 limes)
3 tablespoons orange juice, no pulp
1 1/2 teaspoons red wine vinegar
1 clove garlic, minced
1/4 teaspoon sugar
1/2 teaspoon salt
1/2 cup olive oil
1/2 tablespoon poppy seeds
Black pepper, to taste

For Salad:
1 bag spring mix salad greens
2 ounces blue cheese, crumbled (add more if desired)
1 cup red grapes
2 medium-ripe Anjou pears, sliced
1/2 cup dried cranberries
1 cup sliced almonds, unsalted
Optional: grilled chicken slices

INSTRUCTIONS

1. Place all dressing ingredients in a jar with a tight lid and shake vigorously. Let stand in the refrigerator for 30 minutes before serving to blend the flavors.
2. Rinse and dry salad greens and fresh produce.
3. Toss all ingredients together in a large salad or serving bowl.
4. Sprinkle desired amount of dressing over the salad and toss in or serve on the side in small sauce dishes.

Chilled Peach Summer Soup—By Michael Thomas

It’s never too hot for soup! This chilled treat is easy to prepare and will keep you cool and refreshed when the weather warms up.

Servings: 4
Preparation time: 20 minutes

INGREDIENTS

2 medium peaches
2 medium tomatoes
1 small cucumber
4 mint leaves, more for garnish
Juice of 1/2 lime
1/2 teaspoon of olive oil
Pinch of salt and pepper

INSTRUCTIONS

1. Wash the fruit and vegetables. Peal the cucumber, remove the stem from the tomatoes and the pit from the peach.
2. Blend all ingredients in a blender or food processor until they reach desired texture. Serve chilled with mint garnish.

Watermelon Cucumber Soup—By Michael Thomas

Here’s another soup that’s cool as a cucumber. It’s also healthy, delicious and easy to prepare.

Servings: 4
Preparation time: 20 minutes

INGREDIENTS

1 seedless cucumber
2 small watermelons
Juice of 1 lime
Zest of 1/2 lime
Pinch of salt
1/2 teaspoon olive oil
Sugar, sweeten to taste
Mint leaves (for garnish)

INSTRUCTIONS

1. Cut watermelons in half. Scoop out pink flesh and add to blender or food processor. Save the rind halves for bowls.
2. Peel cucumbers and cut into pieces.
3. Blend watermelon, cucumber, lime juice, lime zest, salt, olive oil and sugar in a blender or food processor until they reach your desired texture.
4. Pour into rind halves and garnish with mint leaves. Serve chilled.

Pair your soup and salad meal with multigrain bread or crackers to help soak up every last drop of wholesome goodness.

Edamame and Carrot Salad—By Kendra Bailey

This healthy salad is perfect for spring and summer. It’s made with nutritious edamame, young soybeans still in the pod. If you can’t find them at your grocery store, look for them fresh or frozen at your local health food store, farmer’s market or Asian grocery store.

Makes 4 Servings
INGREDIENTS

2 tablespoons rice vinegar
2 teaspoons sugar
2 teaspoons canola oil
1 teaspoon sesame oil
2 cups shelled edamame
2 carrots, thinly sliced
4 green onions, minced (both green and white parts)
2 tablespoons fresh cilantro, minced
Salt and pepper to taste

INSTRUCTIONS

1. In a large bowl, whisk vinegar and sugar until sugar dissolves. Add canola and sesame oil and season with salt and pepper. Set aside.
2. In a medium-sized saucepan, bring 4 cups water to a boil. Add edamame and cook for 3 minutes. Drain edamame and add to dressing, tossing gently to coat.
3. Add carrots, onions and cilantro to dressing. Season with salt and pepper. Mix well. Cover and refrigerate until ready to serve.

Marinated Beet Salad—By Deborah Fewell

This quick and easy recipe is a great dollar-stretching dish for cooking on a budget.

Servings: 4

INGREDIENTS
2 cans or jars beets, sliced

Marinade
2 tablespoons apple cider
2 tablespoons red wine vinegar
2 tablespoons caraway seeds
1 teaspoon sugar
2 tablespoons Vidalia onion, minced
1 teaspoon horseradish
1/4 teaspoon ground allspice
Salt and pepper, to taste
5 tablespoons olive oil

INSTRUCTIONS

1. Prepare marinade dressing by combining all ingredients.
2. Pour over beets and let stand for several hours before serving. Stir beets occasionally to evenly coat in marinade.