Wash cauliflower; remove leaves and majority of the stem. Cut into 2” flourettes. Peel, core and cut onion into thin slices. Put all ingredients in a large stock pot and cover with water (approx. 60 ounces). Bring to a simmer and cook until tender.
Purée until smooth in a blender.
Peanut-Arugula Pesto Method:
Pulse all ingredients in blender until smooth/slightly chunky.
Warm soup and place in serving bowl. Drizzle peanut-arugula pesto in a swirl and garnish with micro arugula.
Recipe created by Tom Grey
Nutritional information per serving:
Calories from Fat: 306
Trans fats: 0