Roasted Cauliflower and Arugula Soup

Roasted Cauliflower Soup with Arugula


1 large head of cauliflower broken into small florets

1 medium purple onion sliced

2 cloves of garlic slivered

2-3 tablespoons olive oil sprinkled over vegetables

4 cups arugula before chopped

2 teaspoons dried thyme  

1 teaspoon dried oregano

6-8 cups vegetable broth for desired consistency of soup 

Salt and Black Pepper to taste

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.

Break cauliflower into small florets and place on foil lined backing sheet. Top with sliced purple onion and slivered garlic. Sprinkle olive oil over vegetables. Top with salt and black pepper. 

Roast in preheated oven 45 minutes or until vegetables are tender.

Once tender, place roasted vegetables in a large soup pot. Add vegetable broth. Begin with 6 cups and add more if needed for desired consistency. Using a handheld mixing wand(or blender), puree the soup mixture.

Once the soup has been pureed, add the chopped arugula, thyme, and oregano. Bring to a boil and then reduce heat to simmer for approximately 10 minutes to allow the arugula to flavor the soup. Adjust salt and black pepper to taste.

Soup may be topped with grated parmesan cheese and chopped green onions. Serve and enjoy!  

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