Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Rose's soup is best eaten right away.
Ingredients[]
- 2 tablespoons butter
- 2 cups finely chopped onion
- 4 1/2 cups cauliflower florets (about 1 head)
- 3 cups chopped 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; stir occasionally.
- Add cauliflower florets, potato, carrots, and caraway seeds.
- Cook 6 minutes or until cauliflower begins to brown; stir frequently.
- Add broth; bring to a boil.
- Reduce heat; simmer 20 minutes or until vegetables are tender.
- Stir in salt and pepper.
Yield: 6 servings (serving size: 1 1/2 cups)