ChefUptothePlate

Food, Nutrition and Cooking

Soup ‘n’ Salad

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Salad Soup

Ever have leftover tossed salad that has gone a bit past its prime? Still, it’s edible but, well, not as appetizing as you’d like. Have you got a food processor (EVERYONE SHOULD HAVE A FOOD PROCESSOR)?  Make your leftover salad into soup

8 cups chicken or vegetable broth

8 cups leftover salad (including just about anything imaginable), chopped to a fine consistency in a food processor.

1 T hot sauce (or to taste)

3/4 cup lentils or split peas or the like

2 T olive oil

Heat broth, add finely chopped salad, hot sauce and lentils. Cook on medium heat about 30 minutes (till lentils/peas have softened). Garnish with olive oil drizzled over top.

Serves 8

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Author: ssleedsrd1843

Sari Schlussel-Leeds, MS, RD, CDN is a Registered Dietitian who loves to cook and to eat! Her love of both naturally led to a career in nutrition. After years practicing clinical nutrition, Sari now focuses on Nutrition Education. Sari’s limits her private practice to the counseling of adults specializing in medical nutrition therapy. With “moderation” as her mantra, Sari knows that no matter what the condition, eating needs to be pleasurable. Her blog, www.chefuptotheplate.wordpress.com, is a forum reflecting that mantra with healthful and delicious foods as well as tips for a healthy lifestyle. All content of www.chefuptotheplate.wordpress.com is the intellectual property of Sari Schlussel-Leeds, MS, RDN, CDN

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