5 Nourishing Soups and Salads for NCR
I'm a bit late posting the roundup this month as I was away from home for a while visiting my folks. Now that I am back home, I have 5 mouthwatering soups and salads to share with you. Thanks to everyone who contributed a recipe this month.
Recipe: Simple Vegan Panzanella
Chef: Nico
Blog: Yumsome
Location: Nomadic
First up is this lovely Tuscan bread salad that for Nico is the epitome of Spring. It's easy to make and no cooking is required. It also happens to be a fine way to use up leftover bread. Also featuring in the salad is cucumber, plum tomatoes, red onion, olives and basil and it's all dressed up with lemon juice, olive oil and garnished with vegan Parmesan. Waste not want not. Just dig in and enjoy.
Recipe: Roasted Broccoli and Apple Salad
Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Australia
Next up we have another delightful salad. Sharp, sweet and savory, this substantial salad features roasted broccoli, lettuce, cabbage, apple, celery, cranberries, roasted almonds and sunflower sausage crumbles. This healthy bowl of goodness is dressed with lemon juice, tahini, cider vinegar, maple syrup and mustard. Yes please.
Recipe: Buckwheat Salad with Roasted Vegetables
Chef: Corina
Blog: Searching for Spice
Location: UK
Salad season is surely upon us, though I enjoy salads year round. Buckwheat is the starring ingredient here, along with roasted cauliflower and squash. It's all dressed up with lemon juice, sumac and olive oil. Crumble some Cheshire cheese over the salad and sprinkle with some fresh dill and you are all set. This is certainly a tasty way to incorporate buckwheat into your diet.
Recipe: Quick Creamy Tomato Soup
Chef: Marie-Anne
Blog: Beetroot Cafe
Location: UK
I've been craving tomato soup and this quick and easy version is on my list to try. Tinned cherry tomatoes are simmered with a wee bit of coconut sugar, tamari and vegetable stock for about 5 minutes, and then mixed with some yogurt and blended until smooth. To really complete the meal, serve with some garlic toast all fancied up with homemade vegan mozzarella cheese and fresh basil.
Recipe: Spicy Brown Lentil Soup with Broccoli
Chef: Lisa
Blog: Lisa's Kitchen
Location: Canada
My contribution this month is this spicy and warming soup that is easy to prepare and a pleasure to eat. Brown lentils, onion, garlic, ginger, chilies, tomatoes and broccoli are nicely spiced with a homemade aromatic spice blend and finished with fresh lemon juice and red chili flakes. Serve with some cooked grain and you have a complete and satisfying meal.
That concludes the March roundup. Jacqueline will be hosting the April edition of No Croutons Required. See her announcement post for details.
Chef: Nico
Blog: Yumsome
Location: Nomadic
First up is this lovely Tuscan bread salad that for Nico is the epitome of Spring. It's easy to make and no cooking is required. It also happens to be a fine way to use up leftover bread. Also featuring in the salad is cucumber, plum tomatoes, red onion, olives and basil and it's all dressed up with lemon juice, olive oil and garnished with vegan Parmesan. Waste not want not. Just dig in and enjoy.
Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Australia
Next up we have another delightful salad. Sharp, sweet and savory, this substantial salad features roasted broccoli, lettuce, cabbage, apple, celery, cranberries, roasted almonds and sunflower sausage crumbles. This healthy bowl of goodness is dressed with lemon juice, tahini, cider vinegar, maple syrup and mustard. Yes please.
Chef: Corina
Blog: Searching for Spice
Location: UK
Salad season is surely upon us, though I enjoy salads year round. Buckwheat is the starring ingredient here, along with roasted cauliflower and squash. It's all dressed up with lemon juice, sumac and olive oil. Crumble some Cheshire cheese over the salad and sprinkle with some fresh dill and you are all set. This is certainly a tasty way to incorporate buckwheat into your diet.
Chef: Marie-Anne
Blog: Beetroot Cafe
Location: UK
I've been craving tomato soup and this quick and easy version is on my list to try. Tinned cherry tomatoes are simmered with a wee bit of coconut sugar, tamari and vegetable stock for about 5 minutes, and then mixed with some yogurt and blended until smooth. To really complete the meal, serve with some garlic toast all fancied up with homemade vegan mozzarella cheese and fresh basil.
Chef: Lisa
Blog: Lisa's Kitchen
Location: Canada
My contribution this month is this spicy and warming soup that is easy to prepare and a pleasure to eat. Brown lentils, onion, garlic, ginger, chilies, tomatoes and broccoli are nicely spiced with a homemade aromatic spice blend and finished with fresh lemon juice and red chili flakes. Serve with some cooked grain and you have a complete and satisfying meal.
That concludes the March roundup. Jacqueline will be hosting the April edition of No Croutons Required. See her announcement post for details.
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