Potato Cauliflower Soup

Ingredients

• 455 g potatoes, cubed
• 3 cups vegetable stock
• 2 tbsps parmesan cheese, grated
• 1/2 tsp caraway seeds
• 680 g cauliflower florets, cooked
• 1/2 cup scallions, white part only, chopped
• 1/2 cup scallions, green part only, thinly sliced
• 3 cups water
• 1 1/4 cups seasoned croutons

Directions

1. Combine potatoes, white part of scallion, caraway seeds, water and vegetable stock in a heavy saucepan over medium-high heat. Season with salt to taste and bring to a boil.
2. Reduce heat to medium-low and simmer for 15-20 minutes or until potatoes are very tender.
3. Transfer mixture to a blender or food processor and puree.
4. Return puree to saucepan and add cauliflower florets. Simmer 7 minutes or until cauliflower is tender.
5. Remove from heat. Stir in scallion greens and pepper to taste.
6. Sprinkle with parmesan and croutons.
7. Note: can be served chilled if desired.