Brrrr...The temperature outside is dropping now that we are well into late Fall. So, what could be better than a hot soup to warm the body and soul!? Here is one of my favorite soups to make for lunch or as an appetizer to a main dish: Winter Arugula~Cauliflower Soup.
Ingredients (serves 2):
One cup of thinly sliced baby carrots
Two cups of baby arugula
One cup of chopped cauliflower
Two cups of non-chicken vegetable broth
Two teaspoons of sprinkled parmesan cheese (optional)
Pepper and sea salt to taste
1/4 teaspoon of red pepper flakes (optional)
Combine all of the ingredients in a nutri-bullet or blender. Blend on high for about 1/2 minute or until the ingredients are blended into a thick liquid soup. Place the soup into a pot and heat. Add pepper and a bit of sea salt. Red pepper flakes can be added for a bit of spicy flavor. Sprinkle a bit of parmesan cheese on top (optional). Enjoy!