"Cauliflower makes a delicious soup, and with the addition of arugula, you get a lovely peppery aftertaste. I’ve added crunch by including some fast-roasted cauliflower florets...."
INGREDIENTS
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1 tablespoon vegetable oil
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1 onion
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2 cloves garlic
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1 stalk celery
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1 carrot
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1 large floury potato
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1 large head cauliflower
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1 bay leaf
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1/2 teaspoon thyme leaves
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1 quart good-quality vegetable stock
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1 pint skim milk
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1 teaspoon ground cumin
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2 handfuls arugula leaves
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1/2 teaspoon ground white pepper