Creamy Cauliflower Soup With Cucumber Raita

• Pureed Cauliflower Soup
• 6-8 cups chicken or vegetable stock
• 2 tablespoons EV olive oil
• 2 tablespoons butter
• 1 head cauliflower separated into florets
• 2 small leeks, white and light green part, thinly sliced
• 1 small red pepper, diced
• 1/4 head savoy cabbage, chopped
• 3-4 slices of fresh ginger root
• 1 cup leftover mashed potatoes, optional
• sea salt and ground white pepper to taste
• 1/4 cup fresh cilantro leaves
• cucumber raita
• 2 medium persian cucumbers, chopped
• 1 cup greek yogurt
• 1/2 lemon (meyer lemon, if possible)
• 2 tablespoons chopped cilantro
• sea salt; black, white or cayenne pepper to taste
• 2 cups wild arugula

1. saute vegetables in olive oil and butter, until softened and translucent. Add stock and simmer until soft. Add mashed potatoes if using.
2. Puree with hand blender or blender, season to taste with salt and white pepper.
3. Serve with dollop of cucumber raita, recipe below, and added cilantro, if desired.
4. Mix cucumbers, yogurt, lemon juice and seasoning, serve over arugula or add as a dollop to soup, to taste

cauliflower, chicken, olive oil, butter, cauliflower, leeks, red pepper, savoy cabbage, ginger root, leftover mashed potatoes, salt, fresh cilantro, cucumber raita, persian cucumbers, greek yogurt, lemon, cilantro, salt, wild arugula

Taken from food52.com/recipes/9001-creamy-cauliflower-soup-with-cucumber-raita (may not work)