iEat Green - 12.16.21 - Katy Franklin

Bio:
Katy Franklin serves as Operations Director at ReFED, a national nonprofit working to
end food loss and waste by advancing data-driven solutions to help businesses, funders,
innovators, policymakers, and more address the problem. She supports ReFED's
organizational development and strategy and designs systems for effective program
implementation and management. Previously, Katy managed operations at Sustainable
America, where she gained a deep understanding of successful food waste reduction
programs with consumers, food service providers, private firms, and at major events.
Katy has authored industry and academic research on food waste and opportunities to
solve this global challenge. Katy also helped develop Further with Food, a public-private
partnership convened to address food loss and waste.

 

Cream of Cauliflower Potato Soup

Ingredients
1. 2 medium leeks, chopped (I always use some of the coarse green part as well as the
white; it deepens the flavor)
2. 2 shallots, diced
3. 4 scallions, chopped
4. Olive oil
5. 1 head of cauliflower, broken or cut into small florets
6. 4 potatoes, 1/2” cubed
7. 8 cups of stock ( I used Umami powder to make my stock)
8. 1 Package fresh Tarragon or 2 Tbs. dried Tarragon
9. 1 Tbs. chopped parsley, plus teaspoons for garnish
10. Salt/pepper to taste
Directions:
1. Heat the oil in a large pot. (I used my Insta Pot set to ‘sauté’on low)
2. Add the chopped leeks, scallions and shallots to the pot and simmer, covered,
stirring frequently, until the leeks, scallions and shallots are soft and fragrant.
3. Add the cauliflower and potatoes, stir to coat with oil, and cover again. Cook
slowly until potatoes are soft. Add 1 Tbs. of water at a time, if the potatoes are
sticking to the bottom of the pot.
4. Boil 8 cups of water or vegetable stock and add to pot. (If using water, dissolve a
packet of Umami broth or GF Bullion cube to water, before adding to pot.)
5. Add the tarragon, salt and pepper to taste, and parsley and cook soup for 10
minutes.
6. Using an immersion blender into the pot, blend the soup until smooth.
7. Adjust the seasoning. Add more chopped tarragon or fresh dill