Elevated Soup and Sandwich Recipes That Delight

Elevated Soup and Sandwich Recipes That Delight

Wintertime calls for comfort food. The chilly temps drive me indoors and I crave the combo of warm soup and a hearty sandwich. A bowl of soup, a sandwich, and a soft blanket make the day feel a bit cozier. Soups and sandwiches have always been a family favorite, but I’ve elevated my recipe game with these distinctive and satisfying pairings. To maintain some childlike simplicity to these staples, I’ve also designed them for dunking. Whether you dunk artisan croutons into tomato bisque or dip the edge of a pita-wrapped curried chicken salad into a hot bowl of Mulligatawny, settle in. Soup’s on.


RED CURRY CAULIFLOWER

Pureed cauliflower and red curry paste come together to make a smooth, silky soup. It becomes a bit heartier when paired with an arugula, apple, and hummus wrap. This soup and sandwich makes a tasty combination for a quick and easy meal.

 

Serves 4 to 6

2 tablespoons coconut oil, ghee, or extra-virgin olive oil

1 large yellow onion, diced

3 to 4 cloves garlic, finely diced

1 large head cauliflower (about 2 to 2½ pounds) stemmed and chopped

1 teaspoon grated fresh ginger

½ teaspoon ground coriander

2 cups vegetable broth

1 (14-ounce) can coconut milk (not light)

1½ tablespoons Thai red curry paste

½ teaspoon turmeric

Salt and pepper to taste

Squeeze of lime juice to taste

Sliced green onions or fresh chopped cilantro, for garnish

 

In a large pot, heat the oil over medium heat. When it’s hot, add the onion and sauté until translucent. Then add the garlic, chopped cauliflower, fresh ginger, ground coriander, and vegetable broth. Let the veggies and broth simmer on low for about 10 minutes or until the cauliflower is soft.

Next, stir in the coconut milk, Thai red curry paste, and turmeric. Bring it back to a simmer. Let the soup simmer on low for another 5 to 10 minutes to bring all the flavors together. With an immersion blender, blend the soup to a puree. If you don’t have an immersion blender, transfer the soup to a blender or Vitamix and puree.

Then pour the soup back into the pot. If the soup feels too thick, add another ¼ cup veggie broth until you feel you have the right consistency.

Season with salt and pepper and then add a squeeze or two of lime juice to taste.

Garnish with sliced green onions or fresh cilantro.

 

ARUGULA, APPLE, AND HUMMUS WRAP

I like to use spinach wraps for this sandwich, but you can use any kind of tortilla wrap you like. When sliced into smaller pieces, this wrap also makes a festive nibble for guests or a delicious after-school snack.

Makes 1

1 large tortilla or sandwich wrap, slightly warmed so it’s pliable

1 to 2 tablespoons hummus

8 to 10 arugula leaves (or a good handful of baby arugula)

4 to 5 slices of your favorite apple

 

Place the warmed tortilla on a flat surface and spread the hummus on the half closest to you. Layer with arugula leaves and then the sliced apples.

Fold in the sides of the tortilla and then roll away from you. Cut in half or in quarters and enjoy.

 

MULLIGATAWNY

Mulligatawny soup originated in England and is inspired by Indian cuisine. You will find many different versions of this beautiful soup; however, this one is my favorite. I added coconut milk and diced apples to give just a hint of sweet, which deliciously complements the savory flavors.

 

Serves 6 to 8

2 tablespoons coconut oil, olive oil, or ghee

1 yellow onion, diced

2 ribs celery, diced

1 carrot, diced

2 to 3 cloves garlic, minced

1 teaspoon grated or minced ginger

1 tablespoon flour

1 tablespoon yellow curry powder

5 cups chicken or vegetable broth

1½ cups diced sweet potato

¼ cup jasmine or basmati rice

1 teaspoon fresh thyme leaves, chopped

1 to 2 cups cooked, cubed chicken, optional (I often make this soup vegetarian)

½ diced fresh apple

1 cup coconut milk (not light or low-fat)

Salt and pepper to taste

 

In a large soup pot, add the oil and place over medium heat.

When the oil is hot, add the onion, celery, and carrot. Cook them for about 5 minutes or until soft. Then add the garlic and ginger, stirring for another minute.

Next stir in the flour and curry powder and when it’s nicely combined with the vegetables (about 30 seconds or so) slowly stir in the broth.

Bring the soup to a boil and then turn it down to a simmer. Add the diced sweet potato and rice. Cover and simmer for about 20 minutes.

When the rice and sweet potato are soft, stir in the fresh thyme, diced apple, and chicken if using. Then stir in the coconut milk until combined.

Season to taste with salt and pepper. Let the soup sit for about 30 minutes prior to serving.

This soup is excellent the next day and can be held in the refrigerator for approximately 3 days.

Article written by guest blogger Karista Bennett.