Start your Thanksgiving week with a simple soup and salad meal that is sure to nourish your belly and your soul! Cream of Mushroom soup made with loads of mushrooms, homemade veggie stock and whole milk make this a protein-rich, filling main course. The soup is served with a salad of mixed greens, spring onions, celery leaves, fresh herbs and beautiful red and golden beets dressed with a citrusy sumac vinaigrette. Homemade lemon zest-thyme whole wheat bread rounds out the meal.
This Meatless Monday meal is enough for dinner and lunch the next day, or 2 light supper courses.