Cauliflower Soup with Peanut-Arugula Pesto

a cup filled with soup topped with peanuts.

By: Tom Grey

45 minutes

Serving Size: 6

expert

Ingredients

Soup Ingredients:
2 lbs cauliflower
1 lb onion
2 ounces fresh lemon juice
1 tablespoon sea salt
1/4 teaspoon white pepper
2 bay leaves
pinch of freshly grated nutmeg

Peanut-Arugula Pesto Ingredients:
2 cups arugula (packed)
1/2 cups peanuts, toasted
zest of one lemon
1/4 teaspoon sea Salt
pinch freshly ground black pepper
1 small clove garlic, sliced
1/4 teaspoon fennel pollen
3/4 cup peanut oil

Micro arugula for garnish

Directions

Soup

Wash cauliflower; remove leaves and majority of the stem. Cut into 2” flourettes. Peel, core and cut onion into thin slices. Put all ingredients in a large stock pot and cover with water (approx. 60 ounces). Bring to a simmer and cook until tender. Purée until smooth in a blender.

Peanut-Arugula Pesto

Pulse all ingredients in blender until smooth/slightly chunky.

To Serve

Warm soup and place in a serving bowl. Drizzle peanut-arugula pesto in a swirl and garnish with microarugula.

Nutrients Per serving

Calories390
Calories from Fat306
Fat34 g
Trans Fats0
Cholesterol0 mg
Carbohydrate20 g
Protein7 g
Fiber 6 g
Sodium1214 mg

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