Cauliflower and Arugula Soup Recipe

Name: Cauliflower and Arugula Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 425F.
2
Heat half the vegetable oil in a large saucepan.
3
Add the onion, garlic, celery, and carrot and cook for 810 minutes over medium to low heat to lightly color and soften the onion.
4
Add the potato, and cook until the potato starts to stick, and the edges start to soften.
5
Add the roughly chopped cauliflower, bay leaf, thyme, and stock to the pan.
6
Bring to a boil, then reduce the heat and simmer for 1520 minutes.
7
Add the milk, and warm through without letting the soup boil.
8
Meanwhile, toss the cauliflower florets with the remaining oil in a bowl, then add the cumin and toss again.
9
Place on a baking sheet and roast for 1215 minutes, until the cauliflower begins to brown, but still retains some bite.
10
Process the soup in a blender with the arugula and white pepper.
11
Blend it in batches, then pass through a fine sieve.
12
Check the seasoning.
13
Drain the roast cauliflower and divide between the hot soup bowls.
14
Pour in the soup and serve immediately.

101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 onion, roughly chopped, 2 cloves garlic, roughly chopped, 1 stalk celery, thinly sliced, and more.

Yes, Cauliflower and Arugula Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower and Arugula Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions