Savory Soup and Salad Combos

Make warm soup and a crisp salad your go-to lunch with these pairings created by Personal Chef Jimmy Eskridge, owner of TasteBuds Innovative In-Home Dining, based in Apex.

For soup recipes, click here.

Goat Cheese Beet Salad

Pair with Coconut Butternut Squash Soup

Coconut butternut squash soup. Goat cheese beet salad.

Crumbled goat cheese
2 raw beets, peeled and grated
Toasted slivered almonds
Balsamic vinaigrette dressing

  • Put arugula in a bowl and spread beets on top.
  • Cover with goat cheese and almonds.
  • Dress the salad with vinaigrette.

Ginger, Kale, Cucumber, and Broccoli Salad

Pair with Jerk Chicken and Rice Soup

Jerk chicken and rice soup. Ginger, kale, cucumber, and broccoli salad.

1 tablespoon olive oil
1 bunch kale
1 cucumber
1 head broccoli
1 tablespoon sesame oil
1 package ramen noodles
1 can chickpeas
2 teaspoons curry powder
Cherry tomatoes
Ginger dressing

  • Massage kale and then chop.
  • Thinly slice cucumber.
  • Cut broccoli into small pieces.
  • Add sesame oil to a pan on medium heat and add chopped up ramen noodles. Shake around in the pan until brown. Let cool.
  • In a pan heated to medium, add drained chickpeas with 1 tablespoon olive oil. Shake around in the pan for 5 minutes and add curry powder. Let cool.
  • Combine all ingredients in a bowl and dress with ginger dressing.

Granny Smith Salad

Pair with Creamy Andouille Soup

Creamy andouille soup. Granny Smith salad.

6 slices bacon
5 ounces spring mix
3 Roma tomatoes, chopped
2 Granny Smith apples, chopped into 1-inch pieces
8 ounces crumbled gorgonzola
Walnut pieces
Blue cheese dressing

  • Cook bacon until crispy and chop into small pieces.
  • Toast walnut pieces in 350 degree oven on a sheet pan for 5 minutes.
  • Add spring mix to a bowl.
  • Cover with apples, bacon, tomatoes, walnuts, and gorgonzola.
  • Dress with blue cheese dressing to taste and toss.

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