Golden Potato-Cauliflower Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
1 teaspoon ground cumin |
1 teaspoon olive oil |
1 cup cubed french or italian bread |
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) |
Directions:
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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