Guess what day it is! MEATLESS MONDAY! I love potato soup. Why not make it healthier? Add some cauliflower! This came from Health magazine.
1 teaspoon ground cumin
1 teaspoon olive oil
1 cup french bread, cubed
2 teaspoons olive oil
1/3 cup shallots, finely chopped
2 1/2 cups cauliflower, sliced
3/4 pound Yukon Gold potatoes, peeled and chopped
28 ounces low sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon red pepper, freshly ground
1 teaspoon lemon juice
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.
4. 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.
5. Divide soup evenly among 4 bowls; serve with croutons, and top with chives, if desired.
Per Serving (excluding unknown items): 329 Calories; 5g Fat (14.7% calories from fat); 18g Protein; 53g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1064mg Sodium.
Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.