Cauliflower Soup

Description: 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

Steps:

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.