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INGREDIENTS

600 g White potatoes; peeled and
; (small florets
Extra sprinkling of caraway
1/2 ts Caraway seeds; up to 1, up
2 tb Mild yoghurt
Curly spring onion greens.
1 bn Spring onions; sliced
1 md Head cauliflower; cut into
; reserved)
6 c Vegetable stock
2 tb olive oil

Servings

INSTRUCTIONS

Cut 5cm. lengths off the end of each spring onion. Using a sharp knife, slice these into thin strips, keeping one end intact to hold all the strips together. Plunge the spring onions lengths into a bowl of cold, icy water and set aside until they curl, about 1 hour. Heat the olive oil in a large saucepan and add the remaining spring onions, sliced diagonally and saute for a moment or two. Add the cauliflower florets, diced potates and caraway seeds and saute for 10 minutes until golden. Add the stock and bring the soup to the boil. Simmer for 45 minutes then process in a food processor (or with a hand held "wand") until smooth. Add the remaining small florets of cauliflower and simmer for 10 minutes. Serve the soup drizzled with a little yoghurt, a sprinkling of caraway and the spring onion curls. Per serving: 1602 Calories (kcal); 51g Total Fat; (28% calories from fat); 47g Protein; 246g Carbohydrate; 15mg Cholesterol; 9816mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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German Potato Soup with Cauliflower And Caraway

600 g White potatoes; peeled and 
  ; (small florets 
  Extra sprinkling of caraway 
1/2 ts Caraway seeds; up to 1, up 
2 tb Mild yoghurt 
  Curly spring onion greens. 
1 bn Spring onions; sliced 
1 md Head cauliflower; cut into 
  ; reserved) 
6 c Vegetable stock 
2 tb olive oil

Cut 5cm. lengths off the end of each spring onion. Using a sharp knife,  slice these into thin strips, keeping one end intact to hold all the strips  together. Plunge the spring onions lengths into a bowl of cold, icy water  and set aside until they curl, about 1 hour.    Heat the olive oil in a large saucepan and add the remaining spring onions,  sliced diagonally and saute for a moment or two. Add the cauliflower  florets, diced potates and caraway seeds and saute for 10 minutes until  golden.    Add the stock and bring the soup to the boil. Simmer for 45 minutes then  process in a food processor (or with a hand held "wand") until smooth.    Add the remaining small florets of cauliflower and simmer for 10 minutes.    Serve the soup drizzled with a little yoghurt, a sprinkling of caraway and  the spring onion curls.        Per serving: 1602 Calories (kcal); 51g Total Fat; (28% calories from fat);  47g Protein; 246g Carbohydrate; 15mg Cholesterol; 9816mg Sodium Food  Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11  1/2 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (9067g)
Recipe Makes: 1 servings

Calories: 483
Calories from Fat: 61 (13%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 33840.1mg		1167 %
Potassium 0.1mg		0 %
Total Carbohydrate 108.3g		32 %
	Dietary Fiber 0g	0 %
	Sugars, other 108.3g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 483

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