Golden Potato-Cauliflower Soup by
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)
Instructions
. 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.
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.