Cauliflower Soup with Peanut-Arugula Pesto
By: Tom Grey
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
Calories | 390 |
Calories from Fat | 306 |
Fat | 34 g |
Trans Fats | 0 |
Cholesterol | 0 mg |
Carbohydrate | 20 g |
Protein | 7 g |
Fiber | 6 g |
Sodium | 1214 mg |
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Fast and easy to do