- Cauliflower florets - 5 cups
- Potato (peeled and chopped) - 3 cups
- Carrot (peeled and chopped) - 1 cup
- Onion (chopped) - 2 cups
- Chicken broth - 6 cups
- Low fat butter - 2 tbsp
- Salt - 1/2 tsp
- Pepper - 1/4 tsp
Cauliflower Soup Cooking Instructions
- Using a dutch oven, melt the butter on medium-high heat
- Add in the onions and cook for 3 to 5 minutes
- Add in cauliflower, carrots, potato and cook until slightly browned
- Mix in chicken broth and bring the soup to a boil
- Reduce heat and let simmer for 15 to 20 minutes until potato and carrots are soft
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