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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Golden Potato-Cauliflower Soup by Ingredients:
2 teaspoons olive oil |
1/3 cup shallots (finely chopped) |
1/3 cup celery (finely chopped) |
2 1/2 cups cauliflower (sliced, about 1/2 small cauliflower) |
3/4 pound yukon gold potato (sliced peeled) |
28 ounces chicken broth (fat free, low sodium) |
1/2 teaspoon salt |
1/4 teaspoon red pepper (ground) |
1 teaspoon lemon juice |
2 teaspoons chives (optional) (chopped) |
Directions:
1. 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 (no included in calorie count), and top with chives, if desired.
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