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Strawberry Spinach Salad & Artichoke Soup Brunch. The perfect seasonal brunch/lunch to make in 30 mins! Light, healthy and super YUMMY! Easily made vegan too! www.twopurplefigs.com

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! 

Course brunch, lunch
Cuisine Mediterranean
Keyword artichoke soup, artichoke soup with pistou, strawberry spinach salad
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 639 kcal
Author Mahy

Ingredients

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

Instructions

  1. 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.
  2. For the soup: heat the olive oil in a medium size pot, and add in the onions, bell peppers and a pinch of salt.
  3. 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.
  4. Add in the remaining ingredients and mix. Bring the soup to a boil and lower the heat to low.

  5. Let the soup cook for about 20-30 minutes.

  6. Use an immersion blender and puree the soup to a smooth velvety texture. Taste the seasoning and adjust.
  7. For the pistou—simply mix all ingredients in a small bowl.
  8. Serve the soup topped with pistou.

  9. For the Basil Vinaigrette: blend all ingredients in a processor or high-speed blender until smooth.

  10. For the Salad: Toss the spinach with 2 tablespoons of the vinaigrette.
  11. 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.

Recipe Notes

  • 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 fiber 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.
Nutrition Facts
Strawberry Spinach Salad & Artichoke Soup Brunch
Amount Per Serving
Calories 639 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 6g38%
Cholesterol 6mg2%
Sodium 1391mg60%
Potassium 752mg21%
Carbohydrates 67g22%
Fiber 11g46%
Sugar 11g12%
Protein 15g30%
Vitamin A 2925IU59%
Vitamin C 111.6mg135%
Calcium 226mg23%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.