A simple, velvety cauliflower soup with a dollop of punchy pesto.

PARTS: Soup
— 2 tbsp evoo
— 1/2 yellow onion, sliced
— 6 cloves garlic, thinly sliced
— 1 qt (946 ml) Chicken Stock
— 1 head cauliflower, leaves trimmed, core removed, coarsely chopped
— 1/4 cup unsweetened almond milk (I use New Barn's Barista blend for creaminess, heavy cream or any other milk works)
— Juice of 1/2 lemon
— Big pinch of salt

PARTS: Arugula Pesto
— 1 clove garlic, sliced
— Large handful of basil leaves
— Large handful of arugula (or spinach, or watercress..)
— 1/4 cup pine nuts, toasted (or almonds, walnuts, pepitas..)
— 1/4 cup grated parmesan cheese (or nutritional yeast for dairy-free)
— 1 tbsp lemon juice (or more to your liking)
— 2 tbsp - 1/3 cup evoo


CLUES
1. Heat a large pot over medium heat with 2tbsp olive oil. When oil is shimmering, add onion and cook until translucent, about 5 minutes. Be careful not to brown the onions here.
2. Add the garlic slices and cook for 30 seconds, until garlic is fragrant. 
3. Add chicken stock and cauliflower to the pot. Bring it to a boil, and then lower heat and simmer and cook until cauliflower is tender, 12-15 minutes. 
4. Meanwhile, make the pesto! In a food processor or blender: add garlic, basil, arugula, toasted pine nuts, parm and lemon juice. With the machine running on low, slowly drizzle in olive oil. How much you add depends on how thick you like it. Taste and season.
5. Once simmered, puree the soup in a blender until totally smooth. Make sure to give your blender a little ventilation at the top — hot blenders sometimes get cray. Add the milk, lemon juice and salt. Taste and adjust seasoning. 
6. Ladle the hot soup into bowls and top with a spoonful of pesto. Store the soup and pesto in the fridge for up to 5 days or freeze for a (somewhat) ever-lasting life.