Cauliflower Soup
9 ingredients
7 steps
Ingredients
- 2 tablespoons butter
- 2 cups onions, finely chopped
- 4 1/2 cups cauliflower (florets, about 1 head)
- 3 cups potatoes (peeled and diced)
- 1/2 cup carrot, finely chopped
- 1 teaspoon caraway seed
- 6 cups reduced-sodium fat-free chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Directions
-
1Melt butter in a Dutch oven over medium-high heat; add onion.
-
2Cook 4 minutes or until lightly browned, stirring occasionally.
-
3Add the cauliflower, potato, carrot and caraway seeds.
-
4Cook 6 minutes or until cauliflower begins to brown, stirring frequently.
-
5Add broth; bring to a boil.
-
6Reduce heat; simmer 20 minutes or until vegetables are tender.
-
7Stir in salt and pepper.
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