Florets Soup

Ingredients :

• 2 tablespoons butter
• 2 cups finely chopped onion
• 4 cups cauliflower and brocolli tiny florets
• 3 cups diced peeled baking potato
• 1/2 cup finely chopped carrot
• 1 teaspoon caraway seeds
• 6 cups chicken or vegetable stock
• salt and pepper to taste

Preparation :

• Melt butter in a saucepan over medium heat, and sauté onions and garlic.
• Add the tiny florets, potato, carrots and caraway seeds to the garlic and onions and cook until florets begin to brown. Stir frequently.
• Add the stock to the pan and bring to a boil. Reduce heat and simmer for 20 minutes until vegetables are tender.
• Season with salt and pepper, and serve with warm bread.

Serves 4