“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.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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