Cauliflower and Arugula Soup

Cauliflower is a cruciferous vegetable that is high in fiber, vitamins, and minerals. It is known for its anti-inflammatory and antioxidant properties.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Cauliflower and Arugula Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Cauliflower
• 1 cup Arugula
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 4 tablespoon Greek yogurt

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Cook until onion becomes translucent.
2. Add cauliflower florets to the pot and cook for 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until cauliflower is tender.
4. Remove from heat and let the soup cool slightly. Using a blender, puree the soup until smooth.
5. Return the soup to the pot and season with salt, black pepper, and lemon juice. Stir well.
6. Serve the soup hot, garnished with a dollop of Greek yogurt and a handful of arugula leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 15g5%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.