Good Day LA, Second Harvest and Knife Pleat Partner Up on a Farm-To-Table Recipe

The sun recently rose to an unusual sight at Harvest Solutions Farm, Second Harvest’s collaborative Farm Program with Solutions for Urban Agriculture and University of California South Coast Research and Extension Center (SCREC). Instead of quiet fields of cabbage awaiting harvest by our dedicated volunteers, Michelin-star chef Tony Esnault of Knife Pleat, located at South Coast Plaza, was hard at work at a mobile cook station, preparing a winter soup of his own creation. 

Packed with broccoli, cauliflower and cabbage–exactly the types of winter vegetables growing on the Farm–Chef Tony crafted a special soup recipe. Not only was it delicious, but it also showcased the nutritional goodness and hard work that serves as a main component of Second Harvest Food Bank’s mission to provide dignified and consistent access to nutritious food for our OC neighbors.

To shed light on this incredible initiative, Good Day LA’s Bob DeCastro was onsite to talk with Chef Tony, his Knife Pleat restaurant partner and wife Yassmin Sarmadi, Second Harvest Farm Manager Hannah Standerfer and Second Harvest CEO Claudia Bonilla Keller. Bob also encouraged viewers to lend a hand by volunteering at the Farm or making a donation, supporting Second Harvest Food Bank’s vital mission. Be sure to try out Chef Tony’s tasty soup recipe!

Chef Tony Esnault’s Brocco-Cauli-Cabb Winter Soup

PREP TIME: 15 minutes             
COOK TIME: 25 minutes
SERVINGS: 8 people

INGREDIENTS:

• 8 tbsp of olive oil
• 1 brown onion
• 1 head of garlic
• 2 carrots
• 1/2 savoy cabbage
• 1 bay leaf
• 6 cups of hot water
• 1 small cauliflower
• 1 small broccoli
• 3 tsp of salt
• 1/2 tsp of chili flakes
• 2 tbsp of Nutritional yeast
• Juice from 2 lemons
• Optional: curry powder, ginger powder

INSTRUCTIONS:

• Peel and roughly chop the onions and garlic.
• Wash the carrots, savoy cabbage and broccoli. Cut them into small chunks and set them aside in separate bowls.
• Heat up a large pot and add the olive oil, onion, garlic and carrot. Cook for 5 minutes on medium heat.
• Then add the cabbage and bay leaf and cook for another 5 minutes.
• Add the hot water and bring to a simmer.
• After 10 minutes, add the cauliflower and broccoli. Cook for an additional 5 minutes.
• Add the nutritional yeast and season to taste with salt, chili flakes.
• Serve in hot bowl with a splash of fresh lemon juice.
• Bon Appetit!

Chef Tony’s Key Notes:

• Broccoli, cabbage, cauliflower: Don’t overcook or the flavor will be lost.
• Nutritional yeast is a good source of vitamin B12 and it also provides protein and minerals. The cheesy flavor is wonderful!
• You can change the flavor profile of the original recipe by adding curry and ginger
• For a more filling main dish option, the following may be added:
• Pasta (e.g., penne or rigatoni).
• Brown rice for a gluten-free recipe. Its health perks include preventing type 2 diabetes, helping with weight management and boosting heart health.
• Barley one of my favorite grains with a beautiful nutty flavor. It’s a classic addition to soups and stews. Barley is high in fiber, especially beta-glucan, which may reduce cholesterol and blood sugar levels. It may also aid weight loss and improve digestion.