Golden Potato-Cauliflower Soup

• 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)

1. Preheat oven to 350u0b0.
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 350u0b0 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.

croutons, ground cumin, olive oil, bread, olive oil, shallots, celery, cauliflower, gold potato, chicken broth, salt, ground red pepper, lemon juice, chives

Taken from www.myrecipes.com/recipe/golden-potato-cauliflower-soup (may not work)