Salad Soup

There’s really nothing better than home-cooked comfort food when the weather is blustery. I don’t know about you… but for me, during the wintertime, I rarely crave a crisp fresh (cold) salad.  I need warmth in my belly.

Well, I’ve found the miracle dish that solves all my needs. (I don’t eat meat, and I’m gluten-light.) I guess it can be compared  to Pho – that amazing Vietnamese soup full of wholesome goodness. It’s just a simple creation called Salad Soup.

I’m happy to share my recipe with you – but the very best part is that YOU can make it entirely your own. And, it’s super easy!

I’ll be honest with you – the real truth is: I’m not a big fan of cooking. I’m single, and so cooking for myself rarely feels like a priority. So please don’t judge as I list the designated amounts of these ingredients.I’m not sure that I’ve ever measured ingredients in my life. I’m putting the recipe in writing because I was asked…  This list is probably geared for a 20-something single, the inhabitant of a man-cave, or a professional who find herself travelling often, with very little patience for measuring cups.


  • 3 big handfuls of a kale + spinach /  super greens greens mix
  • 1 handful of bean sprouts
  • 1 handful of chopped carrots
  • 1 handful of chopped red cabbage
  • 1 handful raw cashews (if you are a meat eater, you might opt for chicken or steak)
  • 1 Roma tomato, chopped
  • 1-2 stalks of basil, chopped (to taste)
  • 1/2 garlic clove, chopped chopped (or a tsp. of chopped garlic from a jar :)
  • A marble-sized chunk of ginger, sliced thinly
  • *Some* scallions, chopped (to taste)
  • *Some* red onions, chopped (to taste)
  • 1 TBS Extra Virgin Olive Oil
  • 1/2 package of brown rice noodles – (Pho or Pad Thai – I like Thai Kitchen Brand)
  • 10 oz. Pacific Natural Organic broths. They’re sold in handy boxes, and store well in the pantry until you’re ready to use them. I like to mix and match – I prefer Vegetable Stock, Pho broth, and a splash of French Onion. Get creative! If you’re a meat-eater, add some bone broth for added protein.


  1. In a frying pan, on low heat, add the oil, garlic and ginger, allow to brown lightly – then toss in ONE handful of greens and mix until the greens are soft and wilted. Set aside.
  2. While the garlic mixture is browning, cook the rice noodles according to the instructions on the package.
  3. In a saucepan, mix your broth choices and heat. When the noodles are cooked, add them to the broth.

Step 1, 2, 3 will take about 10 minutes… maybe less if you’re an exceptional multi-tasker.

4.  In a large shallow bowl, make yourself a nice salad! Use the the remainder of the ingredients above or choose your own.

I mix everything in the bowl, and chop all the ingredients into to small pieces (except for the tomatoes and the cashews). Once chopped, add the tomatoes and cashews or meat.

5.  Add the warm garlic mixture.

6.  Pour the noodles and broth over the top – stir it all up.


  • *Some* sirracha hot sauce (to taste)
  • *Some* hoison sauce (to taste)

Annnnnnd – there’s your Salad Soup! Low calorie, high in nutrients, and packed full of comfort.

Keep in mind, creating a salad is truly a subjective task. Make a salad that you will truly savor – and pour some great broth over the top. If I can do it – you sure can.  Enjoy your slurpy, warm healthy goodness!


Stacey Lei Krauss

Stacey Lei Krauss

Stacey Lei Krauss is the creator and developer of the globally recognized barefoot cardio fusion program, The willPower Method®. Specializing in foot-fitness since 2000, she helps people understand why and how to develop healthy, fit bodies, from the ground up. Reiki practitioner and student of transformational arts, she's a mover, writer, traveler, and general truth-seeker. Recipient of the 2014 ECA Best Female Presenter Award, she's the Mindful Music Advisor for Power Music® and has programmed educational courses and workouts for Nike , Vibram FiveFingers®, BOSU®, Schwinn® Cycling, and Peak Pilates® .