Arugula Cauliflower Pearls & Barley Soup

Chef Matt of Taylor Farms walks us through how to make an Arugula Cauliflower Pearls & Barley Soup!

Serves: 4|Prep: 10 minutes|Cook: 33 minutes|Total: 43 minutes |Provided by Taylor Farms


  • 8 cups Taylor Farms Arugula
  • 1/2 cup Taylor Farms Diced Celery
  • 1/2 cup Taylor Farms Diced Yellow Onion
  • 1 cup Taylor Farms Cauliflower Pearls
  • 1 cup uncooked barley
  • 6 cups vegetable broth
  • 1 TBSP minced garlic
  • 2 TBSP olive oil
  • 1 TBSP fresh oregano
  • 1 TBSP fresh basil
  • 1 TBSP olive oil


  1. Preheat oven to 400° and drizzle 1 tablespoon of olive oil on Taylor Farms Cauliflower Pearls. Roast for 6 to 8 minutes until golden brown.
  2. In a large pot, boil 6 cups of water. Add 1 cup of barley and cook for 20 to 25 minutes. Once cooked, combine in a bowl with the Taylor Farms Cauliflower Pearls and set aside.
  3. Using gallon stock pot, sauté onion and celery in 1 TBSP of olive oil for 5 minutes. After, add the garlic and broth and it bring to a boil. Add Taylor Farms Arugula and mix it with a hand blender.
  4. Finish by adding cauliflower and barley into the soup. If desired can add sausage, meatballs, tofu or chicken. Serve hot immediately and bon appétit!