Cauliflower Soup

2014-03-23T00:00:00Z 2014-03-27T23:45:14Z Cauliflower Soup nwitimes.com
March 23, 2014 12:00 am

2 tablespoons butter

2 cups finely chopped onion

4 1/2 cups cauliflower florets (about 1 head)

3 cups diced peeled baking potato

1/2 cup finely chopped carrot

1 teaspoon caraway seeds

6 cups fat-free, less-sodium chicken broth

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

DIRECTIONS: Melt butter in a Dutch oven over medium-high heat; add onion. Cook 4 minutes or until lightly browned, stirring occasionally. Add the cauliflower, potato, carrot, and caraway seeds. Cook 6 minutes or until cauliflower begins to brown, stirring frequently. Add broth; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in salt and pepper.

From Cooking Light

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