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.Try using sweet potatoes, a superfood, instead of white potatoes for a boost of beta-carotene and vitamin A.

Carol Prager
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

171 calories; fat 4g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 7g; carbohydrates 28g; fiber 4g; cholesterolmg; iron 1mg; sodium 629mg; calcium 43mg.