Creamy cauliflower soup with arugula

Ingredients

• 500 g trimmed cauliflower
• 1500 ml water for boiling the cauliflower
• 1 medium onion (150 g)
• 3 garlic cloves
• 1 tablespoon olive oil
• 450 g potatoes (3 medium)
• 150 g celery root
• 1500 ml warm water
• 1/2 teaspoon fresh thyme
• 20 g arugula
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 500 ml milk (optional)

Preparation

1. Break the cauliflower into florets and boil it in 1500 ml of boiling water for 5 minutes. Drain it, set aside 500 ml of the cooking water and keep the florets warm. 2. Heat the oil in a saucepan and cook the finely chopped onion and garlic for 5 minutes, until soft. Peel the potatoes and dice them, then add them along with the grated celery root and 1500 ml of warm water. Cook for 15-20 minutes, until the potatoes are very tender. 3. Add the thyme, cooked cauliflower and 500 ml of the reserved water. Bring the soup to a boil for 2 minutes, then turn off the heat. 4. Set aside a few small florets for garnish, if you like. Blend the vegetables, add the arugula and blend briefly again. Season with salt and pepper and serve the soup warm. For the version with milk, use 500 ml of milk instead of the 500 ml of reserved water.