Hello Helen
About this recipe, what if some of us don't have a dutch oven?
Can this be done in a crock pot?
Teresa Sanchez sent from my iPhone
> On Jan 22, 2019, at 10:01 AM, Helen Whitehead via Cookinginthedark
> <[email protected]> wrote:
>
> Cauliflower Soup Tried And True!
>
> I made this on Sunday, but omitted the caraway seeds, I don't like them.
> I had a large head of cauliflower, so I used the whole thing. I had to
> freeze some, my husband doesn't like cauliflower. The soup sure is good!
>
> 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 fat-free less-sodium 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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