Aged Goat Cheese delivers a creamy tangy note with Pinoli Nuts for a bit of crunch.
Lemon juice and olive oil really brightens the soup.
Broccoli is a powerhouse of nutrients with vitamins K and C, a good source of folate (folic acid) and also provides potassium and fiber.
Prep time: 15 minutes
Cook time: 4 minutes
2 large heads organic broccoli
6 oz aged goat cheese, sliced. ( cashew crema for vegan
3 oz's pinoli nuts, toasted in dry pan
1-2 tbsp. sea salt for water
salt to taste
extra virgin olive oil, for drizzle after plating ( optional )
fresh ground pepper
squeeze of fresh lemon juice,
Stand broccoli on its head, with a sharp knife cut just the florets as you turn broccoli clock wise.
Fill a large pot with water and strainer, and bring to a rapid boil. Add salt. Taste it. It should taste like the sea. Add florets, and add a bit more salt on top. Cover with lid, and set timer for 3-4 minutes. Remove florets and reserve water.
In a blender add the florets, and cover with reserved water, just covering the broccoli. ( you might need to do this in batches) Blend until pureed. Taste for seasoning. Add a bit of lemon juice to taste.
On the bottom of a bowl, place a handful of pinoli nuts. Sit 2 slices or rounds (depending on the goat cheese you bought) on top of nuts. Slowly pour broccoli puree in one side of the bowl. It will make its way around. Keep nuts and cheese exposed.
Serve warm. Top with fresh herbs of choice.
Cooks note: To slice goat cheese, dip your knife in hot water. It will keep cheese in tack. I like to add some fresh herbs as a finish. Dill, tarragon or parsley add a nice contrast to the tangy goat cheese. Add a nice crunchy piece of bread on the side for a complete lunch.
The grain free seeded fennel bread is delicious toasted. Preview class and recipe on https://www.youtube.com/watch?v=60astbEe7aw&t=23s Please go to
our youtube channel directly. Its worth it...