Health

Golden Potato-Cauliflower Soup

potato-cauliflower-soup RecipeLeigh 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.

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  • Prep Time:
  • Cook Time:
  • Yield: Serves 4 (serving size: 1 1/2 cups)

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.

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