A delightful medley of comforting soup and vibrant salad, combining tradition with culinary innovation.

Scale

4 cups vegetable broth

2 cups fresh spinach

1 cup cherry tomatoes, halved

1 cup chopped carrots

1/2 cup chickpeas

Sauté chopped carrots with olive oil in a pot over medium heat until tender.

Add vegetable broth and bring to a boil.

Stir in fresh spinach, cherry tomatoes, and chickpeas, seasoning with salt and pepper.

Serve with a sprinkle of lemon zest or optional tahini drizzle.

For a tangy twist, add a drizzle of balsamic reduction before serving.

Adjust broth consistency by adding more or less vegetable stock.

Keywords: soup salad, comfort food, vibrant flavors