Golden Potato-Cauliflower Soup
Leigh Beisch
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.
Print
- Yield: Serves 4 (serving size: 1 1/2 cups)
Prep: 15 minutes; Cook: 32 minutes.
Nutritional Information
| Calories per serving: | 171 |
|---|---|
| Fat per serving: | 4g |
| Saturated fat per serving: | 1g |
| Monounsaturated fat per serving: | 3g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 7g |
| Carbohydrates per serving: | 28g |
| Fiber per serving: | 4g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 1mg |
| Sodium per serving: | 629mg |
| Calcium per serving: | 43mg |
Good to Know
Try using sweet potatoes, a superfood, instead of white potatoes for a boost of beta-carotene and vitamin A.This Recipe Is
Health
