I’m notoriously picky about eating out, particularly when it comes to local healthy restaurants. One of our family’s favorite places to eat out is Souplantation. As a parent always striving to introduce my kids to new foods, I appreciate the diverse selection of fruits and vegetables available at their salad bar. Souplantation recently debuted their new winter menu, which includes Roasted Turkey Cranberry Soup, Zesty Tortellini, Classic Minestrone, and Gluten-Friendly Apple Cinnamon Muffins. When cooking at home isn’t feasible, Souplantation is our go-to for a casual, healthy, affordable meal.
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Souplantation
Having visited Souplantation since I was a child, I’ve seen the brand work consistently to make healthy food look and taste good. With farm-fresh ingredients, made-from-scratch soups, and freshly baked items, the restaurant concept really lends itself well to families with diverse palates.
Souplantation sources all of their ingredients from real farmers (as opposed to industrial factory farm) and then crafts those ingredients into seasonal dishes. The restaurant’s homemade recipes are made from fresh, real ingredients including fruit and vegetables. Their menu includes fresh, tossed, and prepared salads, soups, pastas, sweet and savory baked breads, fresh fruit, and a selection of desserts.
Souplantation Season Menu
Souplantation’s new winter menu features limited-time flavors including Roasted Turkey Cranberry Soup, Zesty Tortellini, Classic Minestrone, and Gluten-Friendly Apple Cinnamon Muffins. The winter menu items vary by location, so I recommend visiting your location online before your visit to view the restaurant’s updated offerings.
- Mediterranean Chicken Salad
- Quinoa Tabbouleh Soup
- Broccoli Cheese Soup
- Classic Minestrone Soup
- Sizzling Sriracha Udon Noodle Soup
- Split Pea & Potato Barley Soup
- Chicken & Rice Soup
- Creamy Tomato Basil Alfredo Pasta
- Penne Arrabbiata
- Gluten-Friendly Snickerdoodle Muffin
- Red Velvet Lava Cake
- Butterscotch Cookie Bars
Souplantation Recipes
- 3 1/4 cups white flour
- 2/3 cup wheat flour
- 1 1/2 tbsp baking powder
- 1 tsp table salt
- 1 1/4 cups white sugar
- 1 1/2 cups buttermilk
- 3/4 cup canola oil
- 1/3 cup cracked eggs
- 3 tbsp orange juice concentrate
- 2 tbsp finely minced orange zest
- 1 1/2 cup whole cranberries in sauce
- wet mix
- dry mix
- 3/4 cup brown sugar
- 1/4 cup powdered sugar
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Combine ingredients in a bowl and mix until thoroughly combined.
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Combine wet mix ingredients in a large mixing bowl.
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Beat wet mix to dissolve the sugar.
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Combine the cranberry sauce, wet mix and dry mix in a mixing bowl and mix until thoroughly combined.
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Combine ingredients and thoroughly mix to combine.
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Spray muffin pan with quick release spray
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Scoop muffins with 2-oz. scoop
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Top muffin with a 1 teaspoon sugar topping
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Bake at 325 degrees for approximately 15 minutes
- 1 oz Green Kale – Sliced
- 10 oz Brussel Sprouts – Sliced
- 1 lb Napa Cabbage – Sliced
- 4 oz Dried Cranberries
- 2.5 oz Sunflower Seeds
- 1 oz Feta Cheese – Crumbled
- 1 oz Apple Cider Vinegar
- 4 oz Lemon Juice – Fresh
- 1 tbsp Dijon Mustard
- 1 tbsp Sugar
- 1/8 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1 oz Canola Oil
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Combine apple cider vinegar, lemon juice, Dijon mustard, sugar, salt & pepper in a bowl.
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Whisk until smooth and evenly incorporated.
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Slowly whisk in canola oil and continue to stir until oil is fully emulsified.
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Combine kale, Brussel sprouts, cabbage, sunflower seeds, feta and superfood crunch dressing into a large stainless-steel bowl.
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Toss thoroughly to combine; making sure the dressing has coated all of the lettuce.
- 4 cups Spinach – lightly packed
- 4 cups Romaine – chopped
- 8 oz Cooked Chicken Breast
- 3 oz Tomatoes – diced
- 1 oz Sunflower Seeds
- 2 oz Cucumber – Sliced
- 2 oz Carrots – Shredded
- 2 oz Edamame – Unshelled
- 1 oz Red Onion – Sliced
- 3 oz Radishes – Shredded
- 6 oz Apple Cider Vinegar
- 3 oz Lime Juice – Fresh
- 4 oz Orange Juice Concentrate
- 1 oz Shallots – peeled
- 1 1/4 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 4 cups Canola Oil
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Combine apple cider vinegar, lime juice, orange juice, shallots, salt & pepper in a blender.
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Blend for 30 seconds or until smooth and evenly incorporated.
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Slowly add in canola oil and continue to bermix until oil is fully emulsified.
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Combine spinach, romaine, vegetables, chicken & Power Fit vinaigrette into a large stainless-steel bowl.
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Toss thoroughly to combine; making sure the dressing has coated all of the lettuce.
- 3/4 cup mayonnaise
- 1/4 cup granulated white sugar
- 5 1/2 tsp apple cider vinegar
- 1/4 cup cooked crumbled bacon pieces
- 7 cups 1” broccoli florets
- 1/4 cup chopped salted cashew pieces
- 1/4 cup black raisins
- 1/8 cup 1/4” diced red onion
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In a medium sized bowl, combine mayonnaise, sugar, and vinegar.
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Whisk to combine and dissolve the sugar.
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Set aside for later.
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Cook bacon and cool.
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Cut bacon into ¼” pieces.
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Prepare broccoli florets, cashews, raisins, and red onions.
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Add to bowl and thoroughly mix to coat and combine.
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Serve on chilled salad plates.
- 10 cups ¼” sliced mushrooms
- 2 cups ½” sliced celery
- 1/4 lb. butter or margarine
- 1/2 tsp white pepper
- 9 tbsp white flour
- 5 tbsp margarine or butter
- 6 1/2 cups water
- 2 tbsp beef base
- 2 tbsp chicken base
- 2 cups whole milk
- 2 cups half and half
- Sautéed mushrooms, celery & juice
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In a pot, combine ingredients and sauté for 15 minutes. Add to soup later. SAVE THE JUICE.
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In a pot, melt butter and stir in flour. Cook for 5 minutes on medium heat. Stir often.
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Add ingredients to pot and bring to a low boil.
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Simmer for 15 minutes to thicken.
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Add ingredients to soup. Season to taste with salt and pepper.
Visit your local Souplantation.com for updated menu items. You can also join Club Veg where you will receive deals, discounts, and special offers, including a welcome coupon to use on your next visit.
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