Cauliflower Soup Recipe #335036
Cooking Light. May 2003
by dicentra
30 min | 10 min prep
SERVES 6
- 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
- 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.
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5 stars