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Carrot Parsnip Soup and Macadamia Chèvre Sandwich

Posted by cleanteam

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This is a unique twist on the classic soup and grilled cheese sandwich combo. It's more like a warmed chèvre sandwich, since I've used the macadamia nut cheese from several weeks ago, which is soft and more of a goat-cheese texture. It doesn't melt like cheddar but it's absolutely delicious. I would prep the sandwiches while the soup is cooking. Wait until you're reheating the soup before you grill the sandwiches, that way everything will be warm and ready to serve at the same time. This is two meals in one post, since you can have the soup while cleansing, or just the sandwich for lunch, or both soup and sandwich anytime. Enjoy.

 

Macadamia Chèvre Sandwich
1 serving (increase amounts as desired)

Ingredients

2 slices gluten-free sandwich bread (I recommend Sami's Bakery Millet Sourdough or Deland Bakery Millet Bread)
1/2 cup macadamia nut cheese (or non-dairy cheese of your choice)
coconut oil, slightly softened

 

Directions

Heat a large cast-iron pan over medium heat.
Spread a spoonful of coconut oil over one side of one piece of bread.
Place the slice, coconut oil side down, on a clean work surface.
Spread a thick layer of the nut cheese over the side facing up.

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Place the slice, oiled side down, on the heated pan.

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Place the remaining slice, oiled side up, on top of the cheese and press lightly to compress the sandwich together.
Cook until each side is golden brown, flipping halfway through, about 3 minutes on each side.
I often flip a second time to reheat the first side before removing from heat and serving.

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You can cut the sandwich in half or diagonally, and serve alone or with the soup below.

 

Carrot Parsnip Soup
4 servings

Ingredients

1 medium rutabaga
2 large parsnips (or 3 medium and 4 if they're very small)
4 medium carrots (you can use any color, orange, yellow or purple or a mix)
1 large yellow onion (or 3 small ones)
1 large clove of garlic
2 teaspoons sea salt
1/4 cup melted coconut oil (or olive oil)
2 cups coconut (or almond milk), unsweetened
1 cup vegetable or chicken broth
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon sage
1" knob of fresh ginger, peeled and minced
sea salt and fresh ground black pepper, to taste

Directions

Preheat oven to 400.
Over low-heat, melt the coconut oil if you haven't already done so.
Chop rutabaga, parsnips, carrots, onion and garlic.

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In a large roasting pan or on a large baking sheet, spread the chopped veggies and coat with the coconut oil (or olive oil) and the sea salt and paprika, mixing until well-coated.
Roast until tender, stirring occasionally, roughly 30-45 minutes.

When root vegetables are done (golden and very tender), add them to a large pot with the broth, thyme, sage and minced ginger. Blend with an immersion blender until desired texture. I like to keep some chunks in it, but you can blend until completely smooth if you wish. If you're blending in a vita-mix or food processor, wait until the veggies are cooled and blend them (with the broth) in small batches as your equipment requires. You will add the non-dairy milk here while blending, or you can stir it into the soup pot when re-warming it back up.
When you're ready to serve, heat the soup over medium-low heat until warm.

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Season to taste with sea salt and fresh ground pepper as desired.
You can also add more paprika or other spices as you like, this soup does well with curry spices, or you can stick to thyme and sage.

Serve warm, either alone or with the macadamia chèvre sandwich.

 

 

Recipes and Photos: Jenny Nelson

 

 

 

Topics: soup, Clean Eats

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