Cauliflower, Potato, and Arugula Soup


nutrition facts for 12 servings

4 medium red potatoes, chopped, skins left on
1 small head cauliflower, chopped
1/2 medium sweet onion, chopped
2 t garlic powder
1/4 t ground white pepper
1/4 t ground turmeric
Salt to taste
4 cups vegetable or “chicken” stock
3 oz arugula
1 cup sharp white cheddar, grated
2 T flour

Spoon Mage™ Notes:

Soup ingredients are flexible things. If you like a seriously thick soup, add a couple more potatoes and round up the tablespoons of flour. A larger head of cauliflower is just fine, though you may want to add a bit more stock or water after the addition of the cheddar and flour. Turmeric is one of those seasonings that some people only like in the background, as it is in this soup. If you love it, do go ahead and double it. Use vegetable, vegan “chicken” stock, chicken stock, or even water in this dish. Arugula is often available in 5 oz bags. Use the whole bag or just half as I did here. I wanted the peppery flavors to stay as mid-notes, but if you adore arugula, add the entire bag. No sharp white cheddar? No problem. what kind of cheese do you have?

Click here for the nutrition facts of this delicious soup.


Rinse and cut the potatoes into large chunks. Do not peel, but do slice off the places where the roots form and the bits that do not look pretty. Place the chunks of potato inside a large pot.

Rinse and rough chop the cauliflower. florets Add to the pot. The pieces do not have to be small.

Chop the onion and add to the pot.

Add the white pepper, garlic and turmeric powders.

Pour in the stock. It will not cover the veggies and that is ok. As they cook, the cauliflower and potato will reduce in size. This soup is best rather thick.

Tear the arugula leaves in half and set aside in a medium bowl. If you chose to use  baby arugula, there is no need to tear the leaves.

Grate one cup sharp white cheddar and mix in the measured flour. Set aside in a small bowl. If you have cats, put it in the microwave or fridge.

Bring the mixture to a boil and then reduce to very low heat. Simmer, covered, about 30 minutes, or until the veggies are tender.

Use a hand held hand potato smasher on the soup until about half of the veggies are well smashed. If you prefer your soup smooth, use an immersion blender and blend to your heart’s content.

Taste and adjust for salt and if the soup is too thick, you may add a little water or more stock.

Stir in arugula and simmer for 2 minutes.

Quickly whisk in flour & cheese and cook on low for 3-5 minutes, or until cheese is melted.

Serve with a nice crusty slice of bread or a few garlic croutons.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s