Golden Potato-Cauliflower Soup

potato-cauliflower-soup Recipe
Leigh Beisch
Take your traditional potato soup recipe up a notch by adding crisp cauliflower. Once the simple is pureed, no one will be able to guess your secret ingredient.

Yield:

Serves 4 (serving size: 1 1/2 cups)

Recipe Time

Prep: 15 Minutes
Cook: 32 Minutes

Nutritional Information

Calories 171
Fat 4 g
Satfat 1 g
Monofat 3 g
Polyfat 1 g
Protein 7 g
Carbohydrate 28 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 629 mg
Calcium 43 mg

Ingredients

Croutons:
1 teaspoon ground cumin
1 teaspoon olive oil
1 cup cubed French or Italian bread
Soup:
2 teaspoons olive oil
1/3 cup finely chopped shallots
1/3 cup finely chopped celery
2 1/2 cups sliced cauliflower (about 1/2 small cauliflower)
3/4 pound sliced peeled Yukon gold potato
2 (14-ounce) cans fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 teaspoon lemon juice
2 teaspoons chopped chives (optional)

Preparation

1. Preheat oven to 350°.

2. To prepare croutons, combine cumin and 1 teaspoon oil in a bowl; add bread cubes, and toss to coat. Spread bread cubes on a baking sheet. Bake at 350° for 10 minutes or until golden. Cool croutons slightly; set aside.

3. To prepare soup, heat 2 teaspoons oil in a large saucepan over medium heat. Add shallots and celery; cover and cook 2 minutes. Stir in cauliflower, potato, broth, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer 15 to 20 minutes or until vegetables are tender. Add lemon juice. Place vegetable mixture, in batches, in a food processor; process until smooth. Divide soup evenly among 4 bowls; serve with croutons, and top with chives, if desired.

Carol Prager,

Health

March 2004
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