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Potato Cauliflower Soup

31.0g Carbs, 5.9g Fiber, 3.4g Sugar

Servings: 6
Preparation Time: 15 min.
Cooking Time: 30 min.

1 lb potato, peeled and cut into 1/2-inch cubes
1/2 cup scallions, white part only, chopped
1/2 tsp caraway seeds
4 cup water
3 cup vegetable stock
1 1/2 lb cauliflower florets, cooked
1/2 cup scallion greens, thinly sliced
2 Tbsp grated Parmesan cheese
1 1/4 cups seasoned croutons

Combine potatoes and next 4 ingredients in a heavy saucepan over medium high heat. Season with salt to taste and bring to a boil. Reduce heat to medium low. Simmer 15-20 minutes or until potatoes are very tender. Transfer mixture to a blender or food processor and puree.

Return puree to saucepan and add cauliflower florets.
Simmer 7 minutes or until cauliflower is tender. Remove from heat.
Stir in scallion greens and pepper to taste. Sprinkle with Parmesan
and croutons. Serve chilled, if desired.

Per Serving:
166 Calories, 4.5g Fat, 1.8g Sat Fat, 1.6g Mono Fat,
1.1g Poly Fat, 24% Calories from fat, 5.9g Protein,
1.5mg Cholesterol, 298.6mg Sodium, 31.0g Carbs,
5.9g Dietary Fiber, 3.4g Sugars

Exchanges:
1.2 Vegetable, 1 1/2 Bread, 0.1 Lean Meats, 0.3 Fat

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