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Recipes - Salad/Soup

bowls of white bean vegetable soup
By Maddie Augustin
This hearty bean soup is packed with Tuscan kale, zucchini, and herbs like basil and oregano.
a sturdy green salad in a metal lunch box bowl
By Maddie Augustin
Use any sturdy green — like kale, chard, mustard greens, or collard greens — to make this hearty salad.
A mason jar salad.
By The Life Time Training Team
Fresh pesto brings a burst of summer flavor to this transportable salad.
a plate of spring salad with herb dressing
By Maddie Augustin
Customize this zippy dressing with any combination of fresh, tender herbs like cilantro, dill, mint, or the fronds from your fennel bulb.
A bowl of turkey wild rice soup.
By The Life Time Foundation Team
Want a delicious way to use up Thanksgiving leftovers? Try this hearty, aromatic soup that incorporates all the flavors of the season.
Homemade salad dressing
By Kaelyn Riley
Try this flexible formula for an array of quick-and-easy homemade salad dressings.
Kale Caesar
By Robin Asbell
Replace the traditional croutons with crispy Parmesan frico in this creative kale Caesar salad.
Arugula salad with chive vinaigrette
By Maddie Augustin
The cruciferous veggies in this salad — arugula and cabbage — contain glucosinolates, which feature sulfur that supports liver function.
Two bowls of cauliflower soup.
By Maddie Augustin
Leeks, garlic, and other alliums contain prebiotics, an indigestible fiber that provides critical support for your gut microbiome and digestive health.
A bowl of crunchy Thai salad
By Katie Koteen and Kate Kasbee
Swap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.
Bowl of carrot soup.
By Katie Koteen and Kate Kasbee
This vegan carrot soup gets richness from full-fat coconut milk and a kick from curry powder.
Kale chips
By The Life Time Training Team
This salty and crunchy snack helps boosts your veggie intake while satisfying snack cravings.
Sweet Potato and Seared Brussels Sprout Salad
By Robin Asbell
This make-ahead salad can be served at room temperature.
Miso soup with turnip greens
By Kaelyn Riley
You can use the entire turnip rather than just the greens in this recipe: Thinly slice the raw root and garnish each bowl of soup with a small handful just before serving.
Baslamic-vinaigrette ingredients are displayed.
By Miguel Villarreal
This simple yet flavorful recipe brightens salads without the industrial ingredients or sugar found in commercial dressings.
Bowl of salad with tuna, white beans, tomato and onion.
By Kaelyn Riley
This colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.
Three bowls of chilled cucumber and cantaloupe blender soup.
By Kaelyn Riley
Use Greek yogurt or coconut cream to give this cold soup some body.
Curried chickpea salad
By Kaelyn Riley
Packed with cucumbers, carrots, and cilantro — and dressed with Greek yogurt, Thai curry paste, and lime juice — this salad is perfect wrapped in lettuce leaves, served with seed crackers, or on its own.
Caprese salad with peaches.
By Kaelyn Riley
Add sliced ripe peaches to your salad for a twist on the traditional caprese.
Warm Bacon and Kale Salad With Soft Boiled Eggs
By Robin Asbell
Substitute any leafy greens you have on hand, such as chard or spinach, for the kale.
Two bowls of creamy vegetable soup.
By Robin Asbell
Use your favorite veggies in this soup, which is blended with coconut milk and white miso paste.
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