Cauliflower Soup

Contributed By: Terry Borden


2 tbsp. butter.
2 cups finely chopped onion.
4-1/2 cups cauliflower florets.
3 cups diced peeled baking potato.
½ cup finely chopped carrot.
1 tsp. caraway seeds.
6 cups chicken broth.
½ tsp. salt.
1/8 tsp. freshly 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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