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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cooking Light. May 2003 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. Melt butter in a Dutch oven over medium-high heat; add onion. Cook 4 minutes or until lightly browned, stirring occasionally.
2. Add the cauliflower, potato, carrot, and caraway seeds. Cook 6 minutes or until cauliflower begins to brown, stirring frequently.
3. 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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