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Leigh Beisch Photo by: Leigh Beisch

Golden Potato-Cauliflower Soup

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.

Health MARCH 2004

  • Yield: Serves 4 (serving size: 1 1/2 cups)
  • Cook time:32 Minutes
  • Prep time:15 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 171
  • Fat: 4g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 7g
  • Carbohydrate: 28g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 629mg
  • Calcium: 43mg
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Golden Potato-Cauliflower Soup recipe

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