I had a huge box of arugula that was going to go bad, so I created this clean almost ‘detox’ soup. It honestly tastes like it has cheese in it and is super delicious. Serves 4.

INGREDIENTS:

4 cups fresh arugula
1 head of cauliflower, roughly chopped
Olive oil
1 white onion, roughly chopped
2 stalks of celery, roughly chopped
3 garlic cloves, minced
4 cups vegetable broth
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
3 Tbsp dijon mustard
1 container of plain dairy-free yogurt (I like Culina)
2 green onions, chopped on the diagonal

PROCESS:

In a large pot, drizzle a bit olive oil. Add the white onion and celery. Sauté for 2-3 minutes until fragrant. Add the garlic and sauté for another minute. Add the cauliflower and let it cook down a little. Add the vegetable broth. Season with JF Spicy Salt, fresh cracked black pepper, and Dijon mustard. Bring this to a boil. Let simmer until the vegetables are tender about 10-15 minutes. Add in the arugula and let it wilt down, about 3 minutes. Using an immersion blender, blend the soup until you reach your desired consistency. Add in 1 container of plain Culina yogurt and mix well to combine. Season with more JF Spicy Salt and fresh cracked black pepper to taste. Top with fresh chopped green onions.