Cauliflower and Arugula Soup


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

Preheat the oven to 425F. 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. Add the potato, and cook until the potato starts to stick, and the edges start to soften. A...

View full recipe at Spry Living


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