These two recipes together create a unique twist on the classic soup and sandwich combo. Parsnips come with a variety of nutritional benefits, including fiber, vitamin C, and folate. The vegan-friendly chèvre sandwich uses macadamia nut cheese, which is soft and with a texture similar to goat-cheese. The nut cheese doesn’t melt like cheddar, but this is no loss — it’s absolutely delicious. 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. The soup is perfect to have on the 21-Day Clean Program, but this soup and sandwich combo is great anytime. Enjoy.
Macadamia Chèvre Sandwich
1 serving (increase amounts as desired)
2 slices gluten-free sandwich bread
1/2 cup macadamia nut cheese (or non-dairy cheese of your choice)
coconut oil, slightly softened
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.
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.
Carrot Parsnip Soup
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
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.
In a large roasting pan or on a large baking sheet, spread the chopped veggies and coat with the coconut oil (or olive oil), 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 vitamix 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 rewarming it back up.
When you’re ready to serve, heat the soup over medium-low heat until warm.
Serve warm, either alone or with the macadamia chèvre sandwich.
Recipes and Photos: Jenny Nelson