Cauliflower and Arugula Soup

Directions

1. 1
   Preheat the oven to 425F.
2. 2
   Heat half the vegetable oil in a large saucepan.
3. 3
   Add the onion, garlic, celery, and carrot and cook for 810 minutes over medium to low heat to lightly color and soften the onion.
4. 4
   Add the potato, and cook until the potato starts to stick, and the edges start to soften.
5. 5
   Add the roughly chopped cauliflower, bay leaf, thyme, and stock to the pan.
6. 6
   Bring to a boil, then reduce the heat and simmer for 1520 minutes.
7. 7
   Add the milk, and warm through without letting the soup boil.
8. 8
   Meanwhile, toss the cauliflower florets with the remaining oil in a bowl, then add the cumin and toss again.
9. 9
   Place on a baking sheet and roast for 1215 minutes, until the cauliflower begins to brown, but still retains some bite.
10. 10
    Process the soup in a blender with the arugula and white pepper.
11. 11
    Blend it in batches, then pass through a fine sieve.
12. 12
    Check the seasoning.
13. 13
    Drain the roast cauliflower and divide between the hot soup bowls.
14. 14
    Pour in the soup and serve immediately.