Winter Arugula and Cauliflower Soup

November 19, 2014

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)

 

Directions:

 

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!

 

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