Cauliflower and Arugula Soup
- 1 tablespoon vegetable oil
- 1 onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 stalk celery, thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 large floury potato, peeled and thinly sliced
- 1 large head cauliflower, two-thirds roughly chopped (core included) and one-third reserved, cut into small florets
- 1 bay leaf
- 1/2 teaspoon thyme leaves, chopped
- 1 quart good-quality vegetable stock
- 1 pint skim milk
- 1 teaspoon ground cumin
- 2 handfuls arugula leaves
- 1/2 teaspoon ground white pepper
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Arugula, leaves (2 handfuls)
- Bay leaf (1)
- Carrot (1)
- Cauliflower (1 large head)
- Celery (1 stalk)
- Cumin, ground (1 teaspoon)
- Floury potato, large (1)
- Garlic (2 cloves)
- Onion (1)
- Thyme, leaves (1/2 teaspoon)
- Canned Goods
Vegetable stock, good-quality (1 quart)
- Cooking & Baking
- Vegetable oil (1 tablespoon)
- White pepper, ground (1/2 teaspoon)
- Dairy
- Skim milk (1 pint)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published February 22, 2012 (1 year ago).
78 people saved this recipe.
