I ate this exact turkey sandwich and soup combo for lunch for three days in a row,
for two reasons:
1. Because it was really good.
2. The recipe I’m about to share makes a lot of soup. Halve the recipe if you won’t be able to eat/share 10 cups of soup over the course of three or four days. Now that Zak works from home, we have no trouble eating this much soup in a relatively short period of time. You could also freeze the leftovers to have on hand when you don’t feel like cooking some time in the future. (I need to get better at remembering to do this!)
As a random side note, does anyone else remember this Campbell’s soup commercial from the 80’s? I still hear this jingle whenever I have soup with a sandwich for lunch.
(I can’t remember to freeze leftover soup, but I can remember a Campbell’s marketing campaign for 25 years?)
This particular soup recipe came from a friend who had a ginger cauliflower soup at a restaurant that she described as “a spiritual experience”. Said friend then shared her best guess at what the recipe might be, so I took a crack at it. Now I don’t know about you, but I see a lot of recipes and think “that looks good!” but never end up making it.
I made this one though, for two reasons:
1. It sounded like something I would make. (The pureed cauliflower part reminded me of the Red Pepper and Cauliflower Bisque that we loved.)
2. I just so happened to be hungry when I was reading the recipe and I had all the necessary ingredients on hand.
Talk about your souper combo.
Spicy Ginger Cauliflower and Lentil Soup
(adapted from my dear friend Rebecca’s version!)
Yield: 10 cups
2 Tbsp coconut oil
1 onion, sliced
1 inch of fresh ginger, grated (or dried ginger)
2 – 3 carrots, peeled and sliced into about 1″ pieces
1 small head of cauliflower (about 3 or 4 cups of florets), steamed
1 lb red lentils
6 + c water or broth
1 15 oz can coconut milk
1 Tbsp Cumin
1 tsp Turmeric
1 tsp Coriander
pinch of Chili powder (as much or as little as you like, depending on how “spicy” you want your soup to be!)
salt to taste
Saute onion and ginger in coconut oil until soft. Add cumin, turmeric, coriander and chili powder and stir until vegetables are well coated. Add carrots and steamed cauliflower, when the vegetables are well combined with spice and onion mixture, add water, coconut milk and lentils. Bring to a boil and then reduce to a simmer for 30 – 40 minutes, stirring occasionally and simmering until carrots are soft. Puree ingredients completely to make a smooth creamy soup, or pureeing just 1/2 – 3/4 of the soup, leaving some larger vegetables pieces in the soup if you prefer.
When your soup is nearing completion, put your sandwich together and get singing that Campbell’s ditty about a Souper Combo! Then stop singing, it’s time get eating.