Golden Potato-Cauliflower Soup

Ingredients

• Croutons:
• 1 teaspoonground cumin
• 1 teaspoonolive oil
• 1 cupcubed French or Italian bread
• Soup:
• 2 teaspoonsolive oil
• 1/3 cupfinely chopped shallots
• 1/3 cupfinely chopped celery
• 2 1/2 cupssliced cauliflower (about 1/2 small cauliflower)
• 3/4 poundsliced peeled Yukon gold potato
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1/2 teaspoonsalt
• 1/4 teaspoonground red pepper
• 1 teaspoonlemon juice
• 2 teaspoonschopped 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.
Prep: 15 minutes; Cook: 32 minutes.

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