Cauliflower and Arugula Soup

This is a recipe from member, Karin Robert in Walnut Creek. It sounds delicious! Karin uses potatoes in place of zucchini in the winter. You could also use vegetable broth in place of the chicken broth.

CREAM OF CAULIFLOWER AND ARUGULA SOUP
1 head of cauliflower
1 red or white onion
3/4 lb of zucchini (approx. 2), peeled and sliced and quartered
1/4 lb of arugula
1 can of chicken broth
1 can of water (from chicken broth)
1 Tbs. Olive Oil
1/4 tsp. pepper
3/4 tsp. salt
1/4 cup grated Parmesan cheese

Cut up cauliflower and add to boiling water. Cook for approximately 15 minutes, drain and set aside. Saute onion in olive oil until soft, approx, 5 minutes, then add cut up zucchini and continue cooking for another 5 minutes. Then add arugula and cook until it wilts. Add a can of chicken broth, cauliflower and water and cook until boiling. Add salt and pepper. Remove from heat and let cool. Process in a blender until smooth. Return to stove and cook till hot. Add cheese and serve immediately.

Note: You can use potatoes in place of the zucchini.