 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This soup is best when it's eaten the same day it's cooked. I believe it's taken from Cooking Light, but not positive. 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:
1. Melt butter in a Dutch oven over medium-high heat; add onion.
2. Cook 4 minutes or until lightly browned, stirring occasionally.
3. Add the cauliflower, potato, carrot and caraway seeds.
4. Cook 6 minutes or until cauliflower begins to brown, stirring frequently.
5. Add broth; bring to a boil.
6. Reduce heat; simmer 20 minutes or until vegetables are tender.
7. Stir in salt and pepper.
|
|