Cauliflower and Arugula Soup


  • 1 T vegetable oil
  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 stick of celery, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 1 large floury potato, peeled and thinly sliced
  • 2 ¼ lb cauliflower, two-thirds roughly chopped (including the core); one-third cut into small florets
  • + 7 more ingredients
    • bay leaf
    • ½ t chopped thyme leaves
    • 1 qt good vegetable stock
    • 1 pt skim milk
    • 1 t ground cumin
    • 2 handfuls of arugula leaves
    • ½ t ground white pepper

Preheat the oven to 425F. Heat half the vegetable oil in a large saucepan. Add the onion, garlic, celery, and carrot and cook for 810 minutes over medium to low heat to lightly color and soften the onion. Add the potato, and cook until the potato starts to stick, and the edges start to so...

View full recipe at Relish


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