Serve this healthy Strawberry Spinach Salad with a steaming bowl of Artichoke Soup for a winning Mother’s Day Brunch or light lunch!
Here’s a Strawberry Spinach Salad & Artichoke Soup Brunch recipe combo that’s absolutely the best way to celebrate this beautiful season!
Why this recipe combo works:
Light, fresh, vibrant and so so DELICIOUSLY good! Picture a vegan, super creamy thick luscious artichoke and pear soup drizzled with a basil pistachio olive oil topping for a perfect finish.
Pair this delicious Vegan Artichoke Soup with a seasonal Caprese-style Strawberry and Spinach Salad with Mini Mozzarella. A light and refreshing Mediterranean salad dressed up with a zesty citrus basil vinaigrette! The soup paired with the Strawberry Spinach Salad makes for a fabulous lunch or brunch for Mother’s Day.
This easy Caprese-style Strawberry Spinach Salad is simply perfect for picnics, lunches, potlucks and BBQs! Served with a steaming bowl of artichoke soup, it makes for a delicious, satisfying springtime meal.
How to make Vegan Artichoke Soup:
For the vegan artichoke soup: heat the olive oil in a medium size pot, and add in the onions, bell peppers and a pinch of salt. Sauté the veggies for about 3 mins until soft and slightly caramelized. Add some garlic along with some oregano and sauté for a minute more until fragrant.
Add in the remaining soup ingredients and mix. Bring the vegan artichoke soup to a boil and lower the heat to low. Let the vegan artichoke soup cook for about 20-30 mins. Use an immersion blender to puree the vegan artichoke soup to a smooth velvety texture. Taste the seasoning and adjust to your liking.
Now let’s talk about the divine herb topping, which, in French Cuisine talk, is often referred to as pistou. It’s simply a combo of chopped pistachios and basil, mixed with olive oil and salt. This tiny bit of 2 mins work makes a BIG difference to your vegan artichoke soup!
The pistou adds a delicate crunch to the artichoke soup and a bright basil pistachio flavor. Served up in my new favorite soup bowls with croutons—perfection! And served along with the strawberry spinach salad with basil vinaigrette—a dream come true!
How to make the Strawberry Spinach Salad:
This Strawberry Spinach salad comes together in minutes. Simply place the spinach on the salad plate, scatter the strawberries and bocconcini over the spinach and make the dressing.
The basil dressing is made in a blender or food processor—plenty of basil, some garlic, some vinegar, some olive oil and mustard.
Toss and drizzle this healthy low carb Strawberry Spinach Salad with this homemade basil vinaigrette and you’ve got the brightest, healthiest salad ever!
You can definitely toss in some croutons to your strawberry spinach salad for a more filling lunch. For now, we’re keeping the croutons with our velvety smooth artichoke soup only.
This simple salad and soup combo comes together literally in 30 mins start to finish, and it makes a perfect brunch menu this season—so don’t miss out!
Tipps for success:
- If you’re serving this Strawberry Spinach Salad vegan, skip the bocconcini.
- My secret thickener for this artichoke soup is navy beans! The beans not only add protein and fibre to the soup, but they add a luscious creamy texture without any actual cream required.
- I also love adding a 1/4 cup of rolled oats to the soup. Again for thickness and to mellow out all the flavors.
- Adding pears/apples to my soups brings a touch of sweetness into play and takes this artichoke soup to the next level.
Strawberry Spinach Salad & Artichoke Soup Brunch
Serve this healthy Strawberry Spinach Salad with a steaming bowl of Artichoke Soup for a winning Mother's Day Brunch or light lunch!
For the soup:
- 1 teaspoon olive oil
- 1 yellow onion , finely diced
- 1 yellow bell pepper , finely diced
- 1/2 teaspoon oregano
- pinch of salt
- 2 large cloves of garlic , minced
- 2 cups chopped frozen artichokes
- 1 large bartlett pear , cored and diced (Use any type of pear you have)
- 3 cups low sodium vegetable broth
- 1/2 cup cannellini beans , drained and rinsed
- 1/4 cup steel cut or rolled oats (gluten free if needed)
- 1/4 teaspoon salt
For the Pistou:
- 2 tablespoons chopped pistachios
- 2 tablespoons minced basil
- 2 tablespoons olive oil
For the Garlic Croutons:
- 1 baguette cut up into cubes
- 1 clove garlic clove minced
- 2 teaspoons fresh thyme leaves ( or 1/2 teaspoon of dried oregano)
- pinch of salt
- 2 tablespoons olive oil
For the Strawberry Spinach Salad:
- 3 cups spinach leaves
- 1 cup hulled and sliced strawberries
- 2/3 cup bocconcini cheese
- Basil Vinaigrette:
- 1 cup fresh basil leaves packed
- 1 clove garlic
- 1 lemon juiced
- 1 tablespoon white balsamic vinegar
- 1 teaspoon dijon mustard
- 1/4 cup olive oil
- Preheat the oven to 375 degrees. Toss all the croutons ingredients and layer them in a single layer on a baking sheet. Toast them in the oven for 10-15 mins (depending on the size of your croutons). Let them cool.
- For the soup: heat the olive oil in a medium size pot, and add in the onions, bell peppers and a pinch of salt.
- Sauté the veggies for about 3 mins until soft and slightly caramelized. Add int he garlic, oregano and sauté for a minute more until fragrant.
- Add in the remaining ingredients and mix. Bring the soup to a boil and lower the heat to low.
Let the soup cook for about 20-30 minutes.
- Use an immersion blender and puree the soup to a smooth velvety texture. Taste the seasoning and adjust.
- For the pistou—simply mix all ingredients in a small bowl.
- Serve the soup topped with pistou.
For the Basil Vinaigrette: blend all ingredients in a processor or high-speed blender until smooth.
- For the Salad: Toss the spinach with 2 tablespoons of the vinaigrette.
- Place the spinach on the salad plate, scatter the strawberries and bocconcini over the spinach and then drizzle with more of the basil vinaigrette to your taste.