Cauliflower Soup - cooking recipe

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

Preparation

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.