Potato Cauliflower Soup (Serves 6) http://healthvermont.gov/eatforhealth/ 1 pound potatoes, peeled and cut into 1/2 inch cubes ½ cup scallions, white part only, chopped ½ tsp. caraway seeds 4 cups water 3 cups vegetable stock or broth 1 ½ pounds cauliflower florets, cooked ½ cup scallion greens, thinly sliced 2 Tbsp. grated Parmesan cheese 1 ¼ cups fat-free croutons Directions: Too cook cauliflower, put florets in a casserole dish, cover, and microwave for 5 minutes. Continue to cook in microwave until cauliflower is easily pierced by a fork. Combine potatoes and next 4 ingredients in a heavy saucepan over medium high heat. 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 purée. Return purée 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. May serve chilled, if desired. To decrease the sodium in this dish use low-sodium vegetable broth. Nutrition info for 1 serving: Calories 140, Protein 5.5g, Carbohydrate 28g, Total Fat 1g, Saturated Fat 0.5g, Cholesterol 2.5mg, Sodium 356mg