| Total sodium per serving: 98mg |
Total calories per serving: 144 |
Servings: 4 |
Ingredients
- 1 lb potatoes, peeled and cut up into ½ inch cubes
- 1/2 cup onion or the white part of green onions
- 1/2 tsp caraway seeds
- 4 cups water
- 3 cups no sodium vegetable broth
- 1 1/2 pounds cauliflower, cooked (1 large head)
- 1/2 cup green onions, green part, thinly sliced
Directions
1. Cook cauliflower by placing it in a casserole dish, cover, and microwave for 5 minutes. Continue to cook in microwave until cauliflower is easily pierced by a fork.
2. Combine potatoes and next 4 ingredients in a heavy saucepan over medium high heat and bring to a boil.
3. Reduce heat to medium low. Simmer for 15-20 minutes or until potatoes are very tender.
4. For a chunky soup – Transfer mixture to a blender or food processor and purée. Return purée to saucepan and add cauliflower florets. Simmer 7 minutes or until cauliflower is tender. Remove from heat.
For a smoother soup – Add cauliflower in with the potatoes and use an immersion blender to desired consistency or use a potato masher to make a semi chunky soup.
5. Stir in green onion tops and add a sprinkle of pepper to taste. Sprinkle with Parmesan and croutons if desired.
Author unknown, recipe adapted for low sodium
