Cauliflower Caraway Potato Soup

1. 1

   In a saucepan combine the potatoes, peeled and cut into 1/2-inch pieces, the cauliflower leaves, the white part of scallion, the caraway seeds, and 3 1/2 cups water, simmer the mixture for 15 minutes, or until the potatoes are very tender, and in a blender or food processor puree the mixture coarse.

2. 2

   In the pan combine the puree and the flowerets, simmer the soup for 5 minutes, or until the flowerets are tender, and stir in the scallion greens and salt and pepper to taste.

3. 3

   Serve the soup sprinkled with the Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.