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.
Ingredients
- 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
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Cook until onion becomes translucent.
- Add cauliflower florets to the pot and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until cauliflower is tender.
- Remove from heat and let the soup cool slightly. Using a blender, puree the soup until smooth.
- Return the soup to the pot and season with salt, black pepper, and lemon juice. Stir well.
- Serve the soup hot, garnished with a dollop of Greek yogurt and a handful of arugula leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 15g5%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.