By Laura Stec
St Paddy’s SoupUploaded: Mar 16, 2017
We did this soup today for Cooking at the Market, a town-sponsored monthly cook demo at Portola Valley Farmers Market, teaching urban cuisine using local, seasonal foods, and inspiring people to eat more vegetables. Today's recipe is Martha's with a twist and a shamrock.
Thanks to our local food companies who donated their products.
St Patty’s Soup
3 tablespoons olive oil
1 cup chopped onion
5 cloves garlic, chopped
1 cauliflower, coarse-cut (8 to 9 cups)
4 cups Roli Roti bone broth (substitute vegetable)
1/4 cup fresh dill, chopped
Kale leaves or any greens, roughly chopped
3 tablespoons nutritional yeast
More than a few grinds Trader Joes Lemon Pepper
Freshly ground white pepper
RC Greens amazing sprouts (I like the dill basil mix, and fresh fenugreek)
Nut’ n’ Bean Lemon Garlic Cashew Cheese
Heat oil in a large pot over medium heat; cook onion, covered, until soft, 5 - 7 minutes. Add garlic and sauté 1 minute. Add cauliflower and sauté a few minutes. Add stock. If you need more liquid to just cover cauliflower, add more stock or water.
Bring to boil. Reduce heat to low, add 2 tablespoons dill and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes. Add 3 tablespoons (or to taste) nutritional yeast.
Remove from heat. Stir in remaining 2 tablespoons dill. Puree in batches in a blender until green (some like it Vitamix-smooth, I like Cuisenart-still-got-some body) adding more liquid if too thick, or more greens if not green enough.
Season with Nut’ n’ Bean orgasmic Lemon Garlic Cashew Cheese
and RC Greens Shamrocks (Dill Basil mix)
See you in April :)
Portola Valley Farmers Market
Thursday, 2PM - 6 PM
Portola Valley Town Center
Next Cooking at the Market: April 13th