Cauliflower Soup with Peanut-Arugula Pesto


Soup Method:
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 Method:
Pulse all ingredients in blender until smooth/slightly chunky.

To Serve:
Warm soup and place in serving bowl. Drizzle peanut-arugula pesto in a swirl and garnish with micro arugula.

Recipe created by Tom Grey

Nutritional information per serving:

Calories: 390
Calories from Fat: 306
Fat: 34g
Trans fats: 0
Cholesterol: 0mg
Carbohydrate: 20g
Protein: 7g
Fiber: 6g
Sodium: 1214mg

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