No Croutons Required - March 2015 Roundup of Vegetarian Soups and Salads

Welcome to the March edition of No Croutons Required, a monthly event alternately hosted by my dear friend Jacqueline and myself. We have a nice balance of soups and salads to share this month, so cozy up and see what some of our fellow bloggers served up. Thanks as always to all who shared their lovely dishes.

Recipe: Apple Carpaccio

Chef: Dena
Blog: Oh! You Cook
Location: USA

Our first submission is this lovely appetizer salad with thinly sliced apples dressed with pomegranate molasses, honey, lemon juice and black pepper. To serve, some greens are placed on a plate, topped with the apple and some blue cheese and then drizzled with some dressing. Delicious and unique.

Recipe: Easy Broccoli Soup

Chef: Helen
Blog: Roast Chicken and a Country Walk
Location: UK

I would eat this for lunch anytime, or for dinner for that matter. Two whole heads of broccoli feature in this easy soup, along with onion, garlic, nutmeg and simple seasoning. Serve with some hummus and a salad for a most satisfying dairy-free experience.

Recipe: Herby Salad with Chickpeas and Olives

Chef: Lisa
Blog: We Don't Eat Anything With a Face
Location: UK

Chickpeas always get my attention, and they do feature so well in a salad. Here is a variation on tabbouleh without the bulgar wheat, with romaine lettuce, tomato, cucumber, green pepper, olives, fresh herbs, all dressed up with lemon juice, olive oil, a bit of garlic and some seasoning. Certainly a delicious side.

Recipe: Almond Carrot Soup with Garlic and Caramelized Onions

Chef: Lata
Blog: Flavours and Tastes
Location: West Africa

I'm certainly intrigued by this soup that surely will warm and nourish. This creamy delight features almonds, and like Lata, I always have a good bunch on hand. Carrots, garlic, red onion, ginger and simple seasoning also shine here. I'm craving a bowl just now. We must not forget the caramelized onions either.

Recipe: Smoky Tofu and Pomegranate Arugula Salad

Chef: Janet
Blog: The Taste Space
Location: Canada

Next up is Janet with a sandwich idea that got turned into an interesting salad. Tofu is marinated with liquid smoke, tamari and a wee bit of maple syrup. Then it is baked and dressed up with cashews, apple and plum vinegar. Add some arugula, cucumber and pomegranate seeds and you have a feast indeed.

Recipe: Phool Makhana Pumpkin Soup (Puffed Lotus Seeds Pumpkin Soup)

Chef: Padmajha
Blog: Seduce Your Tastebuds
Location: India

Spicy and a bit sweet, I am certainly glad PJ shared this recipe for this lovely soup. Puffed lotus seeds (that I yet to try), with pumpkin, tomato, garlic, chili powder, nigella seeds and some fresh herbs to garnish makes for one colourful and nourishing soup.

Recipe: Broccoli Cheese Soup

Chef: Shaheen
Blog: Allotment2Kitchen
Location: UK

I think most of us in the Western hemisphere are tired of winter, but there is always soup, and this creamy broccoli soup topped with cheese is just the thing to comfort. Like Shaheen, I am rather more partial to broccoli stems, but the whole vegetable is something I can enjoy anytime of year, especially when buttered up and dressed up with some simple seasonings.

Recipe: Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime

Chef: Lisa
Blog: Lisa's Kitchen
Location: Ontario, Canada

My contribution this month is a heavenly rich and robust roasted red pepper soup with tomatoes, lentils and dates. Slightly sweet, with substance from lentils and vegetables, the layering of flavors and textures is an experience as a whole, yet each mouthful is slightly different making this soup all the more interesting and satisfying.

Recipe: Sweet and Sour Cabbage Soup with Tomatoes and Rice

Chef: Helen
Blog: Family Friends Food
Location: UK

Feeling nostalgic, Helen came up with this chunky soup that sounds delicious, especially if you want to serve it with some toast to dunk into your bowl. Nicely seasoned with onion and some fresh lemon juice, surely this is a fulfilling treat for lunch or dinner.

Recipe: Taco Salad

Chef: Cindy
Blog: Seasonal and Holiday Recipe Exchange
Location: USA

Next up is a spicy salad to get us ready for spring temperatures. Cindy tells us it's easy for kids to help out in the kitchen too. Lettuce, cheese, beans, avocado, tomatoes, jalapenos, black olives and tortilla chips are complimented with a homemade Pico de Gallo. No doubt this is famous with the family. I am sure it is worth the price of admission.

Recipe: Leek, Chickpea Fennel Soup

Chef: Jen
Blog: Chardonnay & Samphire
Location: UK

This lovely soup features leeks, garlic, onions, carrots, fennel, chickpeas, lemon and some paprika and coriander for garnish. Surely an earthly and substantial bowl of goodness to serve up year round. Now I am certainly hungry.

Recipe: Orzo Salad

Chef: Linsy
Blog: Home Cook Food
Location: USA

Pasta always does feature well as a salad ingredient, especially when you combine it with shallots, red pepper, tomatoes, cucumber, chickpeas, black olives and pine nuts. Dress it up with some olive oil, balsamic vinegar and some herbs and you are in for a fine meal. The possibilities are endless but I am surely craving the combination of ingredients just as Linsy presents them.

Recipe: Warm Broccoli and Almond Salad

Chef: Pallavi
Blog: Thou Shalt Cook
Location: India

Our final submission is this healthy and satisfying broccoli salad with almonds. Certainly ideal for a date night, this warming delight is dressed with toasted sesame seeds, almonds and olive oil. Share the love while you enjoy good nourishment.

That concludes the roundup for this month. Jacqueline will be hosting the April 2015 edition of No Croutons Required. Be sure to stop by her space for details.