Cauliflower soup with croutons

Tasty and healthy vegetable soup.

Ingredients:

For the croutons:

1 teaspoon olive oil

Sliced ​​loaf of bread or French

Spice cumin

For the soup:

2 teaspoons olive oil

One-third cup finely chopped shallots

1/3 cup finely chopped celery

2 1/2 cups chopped cauliflower (about 1/2 of head of medium size)

300 grams of peeled potatoes sliced

400 g of chicken broth

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1 teaspoon lemon juice

2 teaspoons chopped green onion

Preparation:

1. Prepare the croutons. To do this, cumin (caraway seeds can be replaced) and a spoonful of olive oil in a bowl mix. Cubes of bread dipped into the mixture and place on baking sheet. Bake in the oven until golden brown.

2. 2 teaspoons of oil to heat in a large saucepan over medium heat. Add the shallots, celery; cover and cook for 2 minutes. Put the cauliflower, potatoes, add broth, salt and pepper; boil. Reduce heat, cover, and simmer for 15 - 20 minutes, until the vegetables are tender. Add the lemon juice. Vegetable mix grind in a blender or food processor. Pour into soup bowls and serve with croutons. You can sprinkle with green onions.

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