Cauliflower and Arugula Soup Recipe

Ingredients

  • 1 large floury potato, peeled and thinly sliced
  • 1 quart good-quality vegetable stock
  • 1 pint skim milk
  • 1 teaspoon ground cumin
  • 2 handfuls arugula leaves
  • ½ teaspoon ground white pepper
  • 1 tablespoon vegetable oil
  • + 6 more ingredients
    • 1 onion, roughly chopped
    • 2 cloves garlic, roughly chopped
    • 1 stalk celery, thinly sliced
    • 1 carrot, peeled and thinly sliced
    • 1 bay leaf
    • ½ teaspoon thyme leaves, chopped

1. Preheat the oven to 425°F. 2. Heat half the vegetable oil in a large saucepan. Add the onion, garlic, celery, and carrot and cook for 8–10 minutes over medium to low heat to lightly color and soften the onion. 3. Add the potato, and cook until the potato starts to stick, and the edges start ...

View full recipe at SpringPad

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