Cauliflower and Arugula Soup Recipe

Ingredients

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

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 ...

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