Soup from salad

Soup from salad – love your leftovers!

Leftover dressed salad? Don’t bin your leftovers, turn them into a tasty soup!

We made this wannabe Borscht soup using leftover Sweet Winter Warmer salad (see our blog for the recipe):


For each portion of salad, add:

200ml stock (we used Marigold Swiss Vegetable bouillon organic reduced salt)

Place your leftover salad into a pan, add the   stock, bring to the boil and simmer gently for 10 minutes. Remove from heat and blend with a hand blender. Season to taste and serve with a sprig of mint. Simple!


This method can be used for most leftover green leaf salads.

Stock adds the important extra flavour here, so use your favourite!


Aronia berry protein truffles

Ingredients – makes 8 largish truffle balls
120g dried figs – hard part of stalk removed

30g raw cacao powder 

50g Almonds

50g cashews

30g dried Aronia berries

2 tblspn of coconut oil


Put all the ingredients apart from the coconut oil into a food processor. Melt the coconut oil in a saucepan over a low heat. Once melted add to the other ingredients in the processor. Pulse until all the ingredients bind together. Take a handful at a time of the mixture and using your hands form into balls and place on a baking sheet. Once all the mixture has been used pop into the freezer for 20 -30 minutes to set.
Satsumas – work on 1 per person remove as much pith as possible

1 tblspn of orange blossom honey per satsuma
Place the required amount of satsumas into a saucepan add the honey. Over a low heat melt the honey and continue cooking on a low heat for about 2 mins. Remove and pour over the set Aronia berry ball.

Star Ingredient

Aronia berries are packed with nutrients and antioxidants – superfood in a small and tasty package!

Lemon garlic prawns with Turmeric vegetable rice

Serves 2

Ingredients for the prawns
180 g raw prawns
2 cloves of garlic  – chopped
4 tblspn of rapeseed oil
Handful of fresh parsley – chopped
Juice of 1 lemon

Ingredients for rice
Basmati rice  – 60g per person
2 inch piece of fresh turmeric – grated
1 courgette – diced
6 salad onions- sliced
10 button mushrooms – sliced
100g fresh spinach leaves
2 cloves garlic
Handful of fresh parsley – chopped
2 tblspn of rapeseed oil for frying.

Method for the rice

After soaking rice place rice in a pan with water (according to the instructions on the packet) and grate the turmeric into the pan. Cook according to the instructions on the packet.  Next, heat the oil in a frying pan and add the courgettes and mushrooms. Cook for 2 minutes stirring all the time then and the salad onions and cook for a further 2 minutes still stirring. Add the garlic and stir in for about a minute. Add the rice and spinach to the pan and fold in the spinach leaves gently. Cook for a further 5 minutes or until the spinach has wilted.

Method for the prawns

Heat oven to 170c

Line a baking tray in foil and lay the prawns on the tray, spacing them evenly. Heat the oil and garlic in a small saucepan over a medium heat. Once the garlic starts bubbling remove and pour mixture over the prawns ensuring they are all coated. Squeeze over the lemon juice leaving a little behind for serving and place in the oven for 8 minutes. Remove and sprinkle with the fresh chopped parley and the remaining lemon juice.

To serve

Plate up the rice, add the prawns, and enjoy!

Tomato Bake With Nutritional Yeast Crunch

Serves 4 as a side

8 large tomatoes
6 cherry or pomodoro tomatoes
8 tblspn of nutritional yeast
100g cashew pieces
100ml of avocado oil or extra virgin olive oil
12 sprigs of fresh thyme 2 for garnish
2 cloves of garlic
Juice of 1 lemon

Pre heat oven to 170c

Place tomatoes in an ovenproof dish. Drizzle with some of the avocado oil and set aside whilst making the crunch. In a food processor place the nutritional yeast, cashew nuts, lemon juice, garlic and remainder of the oil and pulse until crunchy consistency and all ingredients are mixed. Spread evenly over over the tomatoes. Bake for 20 mins. Remove from the oven and sprinkle with the remaining thyme.

Serve with poached or grilled white fish and a crisp watercress salad.

Star Ingredients:
Nutritional Yeast – never heard of it? Or a long-term convert? Nutritional yeast is a gluten-free, vegan food made from deactivated yeast, and a great source of B-vitamins, folic acid, selenium, zinc, and protein. It has a cheese, nutty flavour, and is a tasty vegetarian/vegan alternative to Parmesan cheese. It can also be sprinkled on soups, salads, stews to add flavour. You should be able to find it in your local health food store, or large supermarket. Do check the ingredients label before you buy, and for added health benefit look for nutritional yeast fortified with vitamin B-12, which is not naturally occurring in plant foods.



Thyme – has a long history of use in the diet, dating back at least as far as the Romans, and is a rich source of vitamin A, vitamin C and iron. It is one of natures top anti-oxidant foods, and is excellent at supporting the immune and respiratory systems as well as the digestive and nervous systems. Flavoursome too, why wouldn’t you include thyme in your diet?

Salmon with lemon garlic and turmeric rice

Serves 2

2 salmon fillets
4 salad onions chopped including green ends
2 cloves of garlic
2cm piece of fresh turmeric grated or 1 tblspn ground
Juice of 2 lemons plus zest of 1
1 tblspn chopped dill
Handful fresh coriander chopped
Olive oil for cooking

Pre-heat oven to 170C fan

Put the grated turmeric in a saucepan add the rice allowing 60g per person and cook according to the instructions on the rice packet.

Place 2 sheets of foil (large enough to wrap each fillet individually) on your work surface. Place a fillet on each piece of foil and pour a glug of oil and juice of 1 of the lemon over each. Season with pink salt and black pepper.

Bring the foil up over the fish and join the two edges together by folding them over down the middle. Do the same with the ends making a sealed parcel and place on a baking sheet. Bake for 10 mins.

Heat some olive oil in a pan and add the onions and garlic. Lightly cook over a medium heat for a few minutes. Add the cooked rice to the mix along with the lemon zest and remaining lemon juice.
Cook for a further 5 min.

Remove the fish from the oven and open the parcel being careful to ensure steam escaping from the parcel does not burn you.

Sprinkle the chopped dill over the salmon fillets and serve with the rice. Serve with watercress for added health benefits.


Immune Boosting Tomato Soup

Serves 4 hearty portions

500ml bone broth or chicken stock or vegetable stock
2 x 400g tinned plum tomatoes
2 small onions – diced
2 cloves of garlic – chopped
2cm fresh turmeric (grated) or 1tblspn of ground turmeric
Olive oil for cooking
Pink salt and black pepper for seasoning
Basil leaves for garnish – and fabulous health benefits

1. Put some oil in a large saucepan and sweat onions and garlic on medium heat until softened.
2. Grate turmeric into the mix and add the bone broth (or whichever you are using) and tinned tomatoes. Bring to the boil and then simmer gently for 10mins.
3. Empty contents into thermal blender and mix until smooth. Alternatively use a hand blender but make sure the soup has cooled before blending, otherwise you may be scalded by the splatters!
4.Once blended return to pan and  re – heat gently. Season with pink salt and pepper and garnish with a basil leaf or two.

Spice Up Your Salad

Warm Chicken and Avocado Salad with Curried Toasted Carrots and Satsuma

Serves 2

2 x chicken breasts, cut into bitesize pieces
100g bag of peashoots or mixed leaves
2x satsumas, peeled, pith removed and segmented
2x carrots, peeled, spiralized or very thinly sliced
1x avocado, peeled, stoned and cut into bitesize pieces
8x cherry tomatoes, halved
8x fresh mint leaves, torn
Bunch of fresh coriander, chopped
Olive oil or rapeseed oil for cooking
Pink Himalayan salt & ground black pepper for seasoning

Marinade for carrots
1 tblsp curry powder or Garam Masala
1 tblsp olive oil

Salad Dressing
Juice of 1x lemon
2 tblsp extra virgin olive oil

Heat oven to 190C (fan)

Place chicken pieces on baking tray, drizzle with oil, season with pink salt & pepper, and bake in oven 15-20 minutes until chicken is cooked.
Meanwhile, for the marinade, mix curry powder and olive oil in a bowl. Spread the sliced carrots evenly on a separate baking tray, drizzle the marinade over the carrots ensuring they are all coated.
Remove chicken when cooked, and leave to cool.
Place carrots in oven and bake for about 5 minutes, or until crisp. Make sure they don’t burn! When cooked, remove and allow to cool.
For the dressing, whisk lemon juice and extra virgin olive oil in a jug.

To prepare the salad, place the leaves, satsumas, avocados, cherry tomatoes, mint leaves, and coriander in a bowl. Add the cooled chicken and turn gently to mix. Divide evenly between to bowls, drizzle with dressing, sprinkle toasted curried carrots over the top and serve!

This is a great recipe to use up leftover chicken.
For extra spice, add chilli flakes to the dressing.
Toast off sliced carrots without the spices as a healthy snack for younger children.