Cauliflower Soup

Ingredients

• 2 tablespoons butter
• 2 cups finely chopped onions
• 4 1/2 cups cauliflower florets (about 1 head)
• 3 cups diced peeled baking potatoes
• 1/2 cup finely chopped carrot
• 1 teaspoon caraway seed
• 6 cups reduced-sodium fat-free chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper

Directions

1. 1

   Melt butter in a Dutch oven over medium-high heat; add onion. Cook 4 minutes or until lightly browned, stirring occasionally.

2. 2

   Add the cauliflower, potato, carrot, and caraway seeds. Cook 6 minutes or until cauliflower begins to brown, stirring frequently.

3. 3

   Add broth; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in salt and pepper.