No Croutons Required - March 2015 Roundup of Vegetarian Soups and Salads

Welcome to the March edition of No Croutons Required, a monthly event alternately hosted by my dear friend Jacqueline and myself. We have a nice balance of soups and salads to share this month, so cozy up and see what some of our fellow bloggers served up. Thanks as always to all who shared their lovely dishes.

Recipe: Apple Carpaccio

Chef: Dena
Blog: Oh! You Cook
Location: USA

Our first submission is this lovely appetizer salad with thinly sliced apples dressed with pomegranate molasses, honey, lemon juice and black pepper. To serve, some greens are placed on a plate, topped with the apple and some blue cheese and then drizzled with some dressing. Delicious and unique.

Recipe: Easy Broccoli Soup

Chef: Helen
Blog: Roast Chicken and a Country Walk
Location: UK

I would eat this for lunch anytime, or for dinner for that matter. Two whole heads of broccoli feature in this easy soup, along with onion, garlic, nutmeg and simple seasoning. Serve with some hummus and a salad for a most satisfying dairy-free experience.

Recipe: Herby Salad with Chickpeas and Olives

Chef: Lisa
Blog: We Don't Eat Anything With a Face
Location: UK

Chickpeas always get my attention, and they do feature so well in a salad. Here is a variation on tabbouleh without the bulgar wheat, with romaine lettuce, tomato, cucumber, green pepper, olives, fresh herbs, all dressed up with lemon juice, olive oil, a bit of garlic and some seasoning. Certainly a delicious side.

Recipe: Almond Carrot Soup with Garlic and Caramelized Onions

Chef: Lata
Blog: Flavours and Tastes
Location: West Africa

I'm certainly intrigued by this soup that surely will warm and nourish. This creamy delight features almonds, and like Lata, I always have a good bunch on hand. Carrots, garlic, red onion, ginger and simple seasoning also shine here. I'm craving a bowl just now. We must not forget the caramelized onions either.

Recipe: Smoky Tofu and Pomegranate Arugula Salad

Chef: Janet
Blog: The Taste Space
Location: Canada

Next up is Janet with a sandwich idea that got turned into an interesting salad. Tofu is marinated with liquid smoke, tamari and a wee bit of maple syrup. Then it is baked and dressed up with cashews, apple and plum vinegar. Add some arugula, cucumber and pomegranate seeds and you have a feast indeed.

Recipe: Phool Makhana Pumpkin Soup (Puffed Lotus Seeds Pumpkin Soup)

Chef: Padmajha
Blog: Seduce Your Tastebuds
Location: India

Spicy and a bit sweet, I am certainly glad PJ shared this recipe for this lovely soup. Puffed lotus seeds (that I yet to try), with pumpkin, tomato, garlic, chili powder, nigella seeds and some fresh herbs to garnish makes for one colourful and nourishing soup.

Recipe: Broccoli Cheese Soup

Chef: Shaheen
Blog: Allotment2Kitchen
Location: UK

I think most of us in the Western hemisphere are tired of winter, but there is always soup, and this creamy broccoli soup topped with cheese is just the thing to comfort. Like Shaheen, I am rather more partial to broccoli stems, but the whole vegetable is something I can enjoy anytime of year, especially when buttered up and dressed up with some simple seasonings.

Recipe: Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime

Chef: Lisa
Blog: Lisa's Kitchen
Location: Ontario, Canada

My contribution this month is a heavenly rich and robust roasted red pepper soup with tomatoes, lentils and dates. Slightly sweet, with substance from lentils and vegetables, the layering of flavors and textures is an experience as a whole, yet each mouthful is slightly different making this soup all the more interesting and satisfying.

Recipe: Sweet and Sour Cabbage Soup with Tomatoes and Rice

Chef: Helen
Blog: Family Friends Food
Location: UK

Feeling nostalgic, Helen came up with this chunky soup that sounds delicious, especially if you want to serve it with some toast to dunk into your bowl. Nicely seasoned with onion and some fresh lemon juice, surely this is a fulfilling treat for lunch or dinner.

Recipe: Taco Salad

Chef: Cindy
Blog: Seasonal and Holiday Recipe Exchange
Location: USA

Next up is a spicy salad to get us ready for spring temperatures. Cindy tells us it's easy for kids to help out in the kitchen too. Lettuce, cheese, beans, avocado, tomatoes, jalapenos, black olives and tortilla chips are complimented with a homemade Pico de Gallo. No doubt this is famous with the family. I am sure it is worth the price of admission.

Recipe: Leek, Chickpea Fennel Soup

Chef: Jen
Blog: Chardonnay & Samphire
Location: UK

This lovely soup features leeks, garlic, onions, carrots, fennel, chickpeas, lemon and some paprika and coriander for garnish. Surely an earthly and substantial bowl of goodness to serve up year round. Now I am certainly hungry.

Recipe: Orzo Salad

Chef: Linsy
Blog: Home Cook Food
Location: USA

Pasta always does feature well as a salad ingredient, especially when you combine it with shallots, red pepper, tomatoes, cucumber, chickpeas, black olives and pine nuts. Dress it up with some olive oil, balsamic vinegar and some herbs and you are in for a fine meal. The possibilities are endless but I am surely craving the combination of ingredients just as Linsy presents them.

Recipe: Warm Broccoli and Almond Salad

Chef: Pallavi
Blog: Thou Shalt Cook
Location: India

Our final submission is this healthy and satisfying broccoli salad with almonds. Certainly ideal for a date night, this warming delight is dressed with toasted sesame seeds, almonds and olive oil. Share the love while you enjoy good nourishment.

That concludes the roundup for this month. Jacqueline will be hosting the April 2015 edition of No Croutons Required. Be sure to stop by her space for details.

Hungarian Mushroom Soup

I love mushrooms. I could quite literally eat them every single day without tiring of them. And I do love soups. Until I tried this recipe for Hungarian soup, I thought I had a a favorite mushroom soup recipe, but now I'm not so sure.

I've had this recipe up for one my all-time favorite mushroom soups for over seven years, but I've never forgotten about it all this time and felt that it is just that good that I should share it again for all those readers who have come along since that time, complete with updated photos. Creamy, fragrant and just perfectly seasoned with paprika, lemon and dill, I am confident that this Hungarian soup will also become a favorite for anyone who missed it the first time.

Notes: Milk can be substituted for the yogurt and buttermilk if desired. For the full taste experience, be sure to use fresh dill for this recipe.

For a satisfying lunch or light supper, serve with savory dill ricotta muffins.

Hungarian Mushroom Soup

Recipe by Lisa Turner Cuisine: Hungarian First published on February 7, 2008 A fragrant, creamy and beautifully flavored Hungarian mushroom soup seasoned with fresh dill and paprika Print this recipe Ingredients: 2 tablespoons unsalted butter 1 onion, chopped 8 oz (225 g) mushrooms, cut into large chunks 2 teaspoons fresh dill, finely chopped 1 tablespoon hot paprika 1 fresh red chili, finely chopped 1 1/2 tablespoons tamari (soy) sauce 2 cups vegetable stock or 2 cups water + 1 teaspoon celery seed 3/4 cup plain yogurt 1/4 cup buttermilk 2 heaping tablespoons whole wheat flour juice from 1 lemon sea salt and fresh cracked black pepper to taste 1/2 cup sour cream 1/4 cup fresh parsley, chopped Instructions: In a large saucepan, melt the butter over medium heat. When hot, add the onions and sauté for 5 to 7 minutes or until softened and translucent. Raise the heat slightly, add the mushrooms. and sauté for another 5 minutes or until the mushrooms are cooked and just begin to release their juices. Add the dill, paprika, chili, tamari and vegetable stock or water. Simmer on low heat, uncovered, for 12 to 15 minutes. In a medium bowl, whisk together the yogurt, buttermilk, and flour. Stir the yogurt mixture into the pot. Cover and cook gently for another 12 to 15 minutes. Add the lemon juice, and season with salt and pepper to taste. Remove from the heat and stir in the sour cream and parsley. Serve hot or warm, garnished with chopped dill, parsley or a sprinkle of paprika. Makes 4 to 6 servings

No Croutons Required Soup and Salad Challenge - March 2015

It's time once again for No Croutons Required, a monthly event celebrating vegetarian soups and salads. You never can have enough ideas for soups and salads as they are staples on most menus. It's been a bitterly cold winter and warming soups have been gracing our tables, but also nourishing salads. Now that March is here, hopefully warmer weather is on the way and we might be seeing more salads taking the center stage.

It's my turn to host this month. It's easy to participate.

All you have to do is:

Make a soup or salad that is suitable for vegetarians and showcase it on your blog.

Link back to this announcement and my blog as I am the host for March, and also Jacqueline's blog, as she is my partner in arms for this venture.

Add your recipe using the linky tool at the end of this post by the 28th of this month. Only one entry per blogger please.

The roundup will be posted at the end of the month.

We very much look forward to your inspired creations this time around, as always.

For some inspiration, check out last month's edition of NCR.

No Croutons Required - January 2015 Roundup of Vegetarian Soups and Salads

Welcome to the first edition of No Croutons Required for 2015. As always, I am in awe of the lovely creations that Jac and I receive each month. Soups and salads are staples on our vegetarian tables, and as far as I am concerned you can never have enough recipes. I think that my groaning bookshelves and bookmarked recipes will back up my statement. Without further ado, settle in and start planning your menus for the next while. Special thanks to everyone who shared their warming recipes this time around. We received 20 inspiring entries this month, so settle down with a warming cup of tea and see what has been cooking this past month.

Recipe: Festive Kale and Quinoa Salad With Cranberry Orange Dressing

Chef: Erica
Blog: Healthy Life Lessons
Location: Ontario, Canada

Kale is always festive, especially when combined with quinoa, berries and pumpkin seeds and dressed with cranberries, orange juice, maple syrup, vinegar and oil. Certainly this would be a fine potluck dish to take along to nourish and please. It would also be a fine meal any day of the week.

Recipe: Spicy Butternut Squash Soup

Chef: Gingey
Blog: Gingey Bites
Location: UK

I enjoy squash year round, but there is something particularly satisfying about it during the winter months, especially when included in a warming soup. Here squash combines with potatoes, onion, tomatoes, garlic and some spice. I'm especially fond of soups that employ staples on hand, particularly when it's too cold to want to go out.

Recipe: Cozy Red Lentil and Kale Soup

Chef: Janet
Blog: The Taste Space
Location: Canada

Cozy and comforting for sure is this lovely soup featuring red lentils, carrots, spices, tomatoes and kale combined in a flavourful broth made with smoked paprika, Old Bay seasoning and Worcestershire sauce. I am certain I could eat this weekly, if not daily.

Recipe: Post Holidays Salad

Chef: Marina
Blog: My Perfect Kitchen
Location: UK

This new year's creation is something to be enjoyed any time of year. A delicious use of leftovers, succulent mushrooms shine along with beets, pear, red pepper, blue cheese and nuts. This creative combination has me craving salad, even though it is cold outside.

Recipe: Beetroot Salad with Freekeh

Chef: Sarah
Blog: Maison Cupcake
Location: UK

I've yet to try freekeh, but I would be sure to enjoy it, especially when combined as it is here with beets, quinoa, kidney beans, red cabbage, pumpkin seeds, haloumi and a bit of balsamic vinegar. This a power house of a salad that would grace any table.

Recipe: Orange, Carrot and Goats Cheese Salad with Pumpkin Seeds

Chef: Jacqueline
Blog: Tinned Tomatoes
Location: Scotland, UK

Our next tempting submission is from my dear friend and co-host of this event. How lovely is this citrusy and zesty salad featuring oranges, carrots, radish, pumpkin seeds and orange juice all served over lettuce leaves with a bit of sweetness from honey? Gorgeous indeed.

Recipe: Vegetable, Quinoa and Chili Soup

Chef: Cate
Blog: A Travelling Cook
Location: Germany

Quinoa is always a fine addition to soups, especially when spiced up with adobo chilli flakes combined with potatoes, leek, onion, garlic, carrots, peas, corn and parsley. Surely a wonderful tasty soup with lots of veggie goodness. Serve along with some crusty bread and your meal is complete.

Recipe: Rainbow Salad

Chef: Hayley
Blog: Chef Be Here
Location: UK

Colorful plates always stimulate the appetite, and this rainbow salad is sure to cheer us all up during the winter months as we dream of summer. Mixed greens, cucumber, radish, spring onion, cherry tomatoes and pepper shine here, topped with some crumbled feta. The possibilities are endless. Salads are always a good way to use up veggies from the fridge and why not enjoy them year round?

Recipe: Sweet Corn Soup with Vegetables and Tofu

Chef: Linsy
Blog: Home Cook Food
Location: USA

Next up is Linsy with this satisfying soup with sweet corn, broccoli, tofu, spring beans, carrot, chili, ginger, soya sauce and sriracha sauce. Lots of flavor going on here. If served with quesadillas or wraps, your meal is more than complete.

Recipe: Beetroot and Lentil Salad

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Melbourne, Australia

Up next we have a gorgeous salad from a long time participant of NCR. Feast your eyes on this salad with beets, lentils, baby spinach leaves, capers, all dressed up with yogurt, lemon juice, olive oil, mustard and seasoning. I do envy Johanna's hot weather. It's quite cold here in Canada.

Recipe: Roasted Cauliflower & (leftover) Cheese Soup

Chef: Jen
Blog: Chardonnay and Samphire
Location: UK

Jen had lots of leftover cheese from Christmas and she certainly put it to good use in this roasted cauliflower soup with onion, garlic, lemon juice, nutmeg, and of course cheese. Nourishing and warming, this is a soup to enjoy anytime of year with your favorite cheeses.

Recipe: Skinny Creamy Celeriac & Apple Soup

Chef: Elizabeth
Blog: Elizabeth's Kitchen Diary
Location: UK

This lovely soup may be low on calories but it's still hearty and filling. Wanting to use up a celeriac from the fridge, it was incorporated into a creamy soup with onion, garlic, apple, soy milk and some cornflour to thicken it up a bit. All whizzed up and you certainly have a fine lunch.

Recipe: Jerusalem Artichoke Chestnut & Mushroom Soup

Chef: Laura
Blog: How To Cook Good Food
Location: UK

Indeed a perfect soup for the winter months, here we have Jerusalem artichokes, onion, chestnuts, mushrooms sautéed with a generous amount of rosemary and Marsala wine. This earthy and "woodsy" soup would make for a fine lunch of dinner. What's not to love here?

Recipe: Vitamix Pea Soup with Cheese and Chives

Chef: Sarah
Blog: Maison Cupcake
Location: UK

If you are lacking ingredients, here is a lovely garlicky soup that comes together in hardly anytime at all. Frozen peas and garlic are quickly blended together and then garnished with cheese and chives. Easy and delicious.

Recipe: Spicy Roots Soup

Chef: Linzi
Blog: Lancashire Food
Location: UK

This is surely a classic winter warmer and there is nothing like homemade soup. Gently spiced, onion, parsnip, potato, swede are combined here, nicely blended and finished off with a dollop of yogurt.

Recipe: Tropical Red Lentil and Raw Green Mango Soup

Chef: Flynthings
Blog: Fly 'n Cook
Location: Unknown

Yes, wouldn't the Bahamas be just lovely right now. Instead though, we can enjoy this tropically inspired soup as we dream of warmer weather that includes red lentils, raw green mango, coconut milk, carrot, celery, onion all nicely spiced up. Nourishing and just right.

Recipe: Uplifting Spinach, Mint and Lemon Soup

Chef: Katie
Blog: Feeding Boys and a Firefighter
Location: UK

This cleansing, soothing and warming soup is easy to prepare but certainly not lacking in flavor. Delightfully green and zesty, spinach is featured here with garlic, mint, lemon and a mix of seeds. All whizzed up and ready to eat in hardly any time at all.

Recipe: Spiced Lentil, Carrot and Roasted Tomato Soup

Chef: Choclette
Blog: Chocolate Log Blog
Location: UK

Soups are surely just the thing for winter months and here we have a beauty with lentils, carrots, roasted onion, garlic and tomato with spices and herbs, some tamari, lemon and just a wee bit of chocolate. This soup has a lovely smoky flavor, especially when paired with bread made with oat smoked flour.

Recipe: Creamy Kale and Potato Soup with Salt N Sauce Kale Crisps

Chef: Kellie
Blog: Food to Glow
Location: UK

To celebrate Burns Day in Scotland, Kellie made this gorgeous soup with kale, potatoes and leeks hinted with nutmeg. If that doesn't sound good enough, try serving it up with some homemade kale crisps.

Recipe: Cucumber and Noodle Salad with Peanut Butter Dressing

Chef: Corina
Blog: Searching for Spice
Location: UK

We finish up this month's challenge with a mouthwatering salad with rice noodles, cucumber, carrot, spring onion and chili flakes all dressed up a creamy peanut butter and lime dressing. I'm craving spring just like I am craving this salad.

My dear friend Jacqueline of Tinned Tomatoes and co-host of this event will be hosting the February 2015 edition of NCR. Make sure to check her blog at the beginning of the month for the announcement.

No Croutons Required Soup and Salad Challenge - January 2015

Let me begin by wishing my family, friends and followers a happy and prosperous New Year. No Croutons Required, a monthly event celebrating vegetarian soups and salads is still going strong, because, how can you ever have enough recipes for nourishing soups and salads? Thanks to everyone over the years for the support and recipes. The inspiration is appreciated.

Without further ado, it is my turn to host this month. As the winter cold sets in, we are asking for your most comforting and warming soups and salads. It is easy to share. If you live in warmer climes right now, send along your favorite warm weather favorites.

Simply:

Make a soup or salad that is suitable for vegetarians and showcase it on your blog.

Link back to this announcement and my blog as I am the host for January, and also Jacqueline's blog, as she is my partner in arms for this venture.

Add your recipe using the linky tool at the end of this post by the 28th of this month. Only one entry per blogger please.

The roundup will be posted at the end of the month.

We very much look forward to your inspired creations this time around, as always.

No Croutons Required - November Roundup of Soups and Salads

Welcome to the No Croutons Required roundup of vegetarian soups and salads for November 2014. Thanks as always to those fellow bloggers who took the time to share a recipe with us. Settle in an have a look at these lovely creations. We have 21 recipes to share this month from fellow bloggers.

Recipe: Autumn Bean and Barley Soup

Chef: Deepika
Blog: My Life and Spice
Location: USA

Legumes and grains fit together like a nourishing glove on cold fingers. Our first submission combines earthy barley, navy beans and lentils, complete with squash, carrots, spinach, and some Italian seasoning. You will not miss the tarka in this balanced dish, and if you have children, give this a try.

Recipe: Indian-Inspired Roasted Cauliflower & Quinoa Salad

Chef: Janet
Blog: The Taste Space
Location: Canada

It is too early to be thinking about snow, but this is Canada after all. This Indian-inspired dish with roasted cauliflower, quinoa and coconut with some sweetness from seasonal apples and raisins is just the sort of dish to cheer up shivering bodies with a lovely blend of flavors and textures. To top it all off, Janet drizzled this highly nourishing salad with a curried maple tahini dressing.

Recipe: Edamame, Cucumber and Shitaki Mushroom Salad

Chef: Erica
Blog: Healthy Life Lessons
Location: Canada

Anything that features mushrooms gets my attention and it's good to know that mushrooms not only taste good but they are full of nutritional benefits too. Here shitaki mushrooms come together in a salad with cucumber and edamame. This delightful bowl is then dressed with sesame oil, tamari and rice vinegar.

Recipe: Winter Squash Veloute with Chipotle Lime Roasted Seeds and Apple

Chef: Nazima
Blog: Franglais Kitchen
Location: UK

I may not like winter, but I do adore winter squash. Here we have a beautiful creamy soup, described as "crunchy, sweet and spicy, hot and cold. All at the same time." The roasted seeds with lime juice, chipotle chili paste, a bit of sweetener and sea salt make for an especially elegant garnish, along with matchsticks of fresh apple and some coconut cream. Served in glasses, this soup with certainly impress your guests.

Recipe: Cauliflower and Paneer Soup

Chef: Niki
Blog: Spices and Slices
Location: UK

While I often enjoy vegan dinners, paneer is one cheese that I find hard to resist. Here succulent chunks of this mild and versatile fresh cheese shines in a spicy broth with tomatoes, cauliflower, sweet corn and butter beans. I am sure that I would be having seconds. Even those that don't normally cook with paneer would be sure to enjoy this nourishing bowl of goodness.

Recipe: Spicy Pumpkin Soup

Chef: Caroline
Blog: Caroline Makes
Location: UK

One of the comforts of autumn is surely pumpkin, and adding it to a soup and spicing it up with some complimentary pumpkin spices is certainly a fine way to serve it up. Caroline suggests playing around with the spicing used to make the soup more interesting, such as adding paprika and some curry powder. Or you can keep it simple, garnished with a dollop of yogurt or cream. Either way, I am sure it was delicious.

Recipe: Curried Neep and Carrot Soup

Chef: Elizabeth
Blog: Elizabeth's Kitchen Diary
Location: UK

Elizabeth had some extra neeps — what we call turnips here in Canada — on hand that needed using, so she made this lovely soup that was enjoyed and provided warming after a bonfire night. In addition to neeps and some spices, carrots and ginger make their way into the soup pot. Wholesome and surely a bowl that will "warm your cockles", it's served up with a garnish of crispy fried onion and it comes together in hardly anytime at all.

Recipe: Fig Salad Dressed with Balsamic Dressing

Chef: Lisa
Blog: Lisa's Kitchen
Location: Canada

Although figs are not in season right now, I had a craving and was able to find some to make a stunning salad that was just bursting with flavor. The salad makes for an impressive presentation at the table and it's actually easy to prepare with bold contrasts in color, texture and flavor with soft sweet figs, crunchy radicchio and toasted walnuts, and tender leaves of sweet basil and peppery watercress dressed in a robust herbed balsamic vinaigrette. If figs can be found, make it anytime of year.

Recipe: Easy Winter Vegetable Soup

Chef: Ren
Blog: Ren Behan
Location: UK

What better way to keep illness away than with pots of soups, stews, smoothies and raw preparations? Here we have an elegant frothy soup that was prepared in a handsome looking power blender. Onion, carrots, potato, cabbage, celery along with tomatoes, stock and seasonings are a perfect combination. The vegetables are slightly cooked, poured in the blender and then this silky soup is ready to serve.

Recipe: Curried Pumpkin Soup

Chef: Camilla
Blog: Fab Food 4 All
Location: UK

Waste not want not indeed, especially during pumpkin season. This gorgeous soup features leftover pumpkin, carrots, potatoes, curry paste, stock and coconut milk for some extra creaminess. After blending, the bowls are garnished with chives and pretty carrot slices. I'm sure everyone at the table would be satisfied and, of course, it's good for you too.

Recipe: Chinese-Style Tomato Soup

Chef: Linsy
Blog: Home Cook Food
Location: USA

Linsy made her soup to go along with a grilled chili cheese sandwich which she served for a satisfying and filling lunch. The soup features tomatoes along with garlic, onion, soy sauce, hot chili garlic sauce and a bit of sweetness. Tomato soup is always a comfort and a popular lunch choice but this spread could just as easily be served for dinner.

Recipe: Carrot and Coriander Soup

Chef: Paul
Blog: Paul's Food World
Location: UK

Just like most of us living in colder climates, soup is often something on the menu, especially when late autumn portends the onslaught of winter. An additional bonus is that this soup is easy to prepare and can easily be reheated for lunch and for dinner the next day. Soup usually does taste better the day after preparation and I am sure this warming soup featuring carrots, onions, celery, a nice kick from some spices and fresh coriander would easily be enjoyed for a few days.

Recipe: Potato and Leek Soup with Mushrooms

Chef: Michela
Blog: From Italy with Food
Location: Italy

Next up we have another easy and warming soup that is certainly necessary for this time of year. Potatoes, leeks and earthy mushrooms are simmered with broth and white wine, then whizzed together and garnished with some additional fried crispy mushrooms and a bit of olive oil. This elegant yet hearty soup is an ideal meal to end the day.

Recipe: Red Camargue Rice Salad

Chef: Shaheen
Blog: Allotment2Kitchen
Location: UK

Next up is a lovely salad with red camargue rice that is described as having a texture between white and brown rice. Tossed with some roasted butternut squash and red peppers and some fresh tomatoes, there was even some leftover for Shaheen to take for lunch the next day. Salads are delicious any time of year and this one is bursting with color and flavor.

Recipe: Roasted Red Pepper and Garlic Soup

Chef: Linzi
Blog: Lancashire Food
Location: UK

Luscious soup is up next for the offering. I couldn't resist this lovely soup with roasted red pointed peppers and roasted garlic brushed with fresh rosemary and thyme and then turned into a soup with onion and potato. Whiz it all together and garnish with crème fraîche or yogurt if you please.

Recipe: Tomato and Basil Soup with Cheese Toasts

Chef: Michelle
Blog: Utterly Scrummy Food For Families
Location: UK

This impressive soup was made by an 11 year old and I am sure it was delicious. She even took the photos. In this bowl we have tomatoes, onion, garlic, tomatoes, veggie stock and fresh basil. Blend it all up, top with more basil and serve with cheese toast. This is not only an economical meal but one that would certainly be welcomed on my table.

Recipe: Pea and Coriander Soup

Chef: Louisa
Blog: Eat Your Veg
Location: UK

Cheese toasts make an appearance again with this nourishing soup. If you are looking for a quick mid-week meal, this is surely one to pay attention to. Simply sauté onion and garlic, pour in some vegetable stock and peas, along with a generous pinch of black pepper. Remove from the heat, add fresh coriander, blend it all up and serve.

Recipe: Kale, Roasted Cranberry & Smoked Almond Salad

Chef: Laura
Blog: How to Cook Good Food
Location: UK

When it comes to kale, I'm certainly on the side of those in favor. I adore the thick earthy texture of the leaves and stalk and in this salad it shines with a special twist that even those skeptical of kale could not resist trying. An ideal winter salad, kale is mingled a with a honey mustard dressing and then topped with roasted cranberries, dried cranberries, smoked almonds and pomegranates. How festive is that?

Recipe: Strawberry, Feta and Sugared Pecan Salad

Chef: Alise
Blog: The Ranch Kitchen
Location: USA

Here is another lovely salad that is especially suited for special occasions. This sweet and vibrant salad features ripe strawberries, fresh salad greens and sugared pecans. This layered salad with delicious herbed feta cheese is dressed with a raspberry hazelnut vinaigrette. Feel free to use cherry tomatoes instead of the strawberries if desired.

Recipe: Brussels Sprout and Red Cabbage Slaw

Chef: Vanesther
Blog: Bangers and Mash
Location: UK

I too enjoy Brussels sprouts all year long and as it turns out, so do Vanesther's children. Again, we have a salad that is especially suited to festive occasions, though I would enjoy it any month of the year. Brussels, cabbage, cranberries, nuts and seeds are tossed together and then dressed with yoghurt, mayonnaise and pomegranate molasses, and seasoning. Easy to prepare and another one salad sure to impress the diners at the table.

Recipe: Spinach, Watercress, Celery and Pea Pottage

Chef: Dominic
Blog: Belleau Kitchen
Location: UK

Our final submission is a wonderfully warming soup that comes together in 30 minutes. Infinitely comforting, this chunky soup with onion, celery, potatoes, fennel, spinach, watercress, some simple seasoning and plump green peas served with some buttered crusty bread is all you need for a proper and particularly satisfying cold evening meal. All this green green goodness has me craving a bowl.

And that concludes the November 2014 roundup of soups and salads. Jacqueline with be hosting the December edition, so be sure to visit Tinned Tomatoes to see the announcement.