1. Melt butter in a large sauce pan and lightly saute the onions and carrots until onions turn lightly golden. 2. add potatoes, cauliflower, milk, broth and all the spice and bring to a boil. 3. simmer for 15-20 on medium heat or until all vegetables are tender. 4. Puree until desired consistency and stir in the whipping cream for a more creamier soup. 5. Serve on its own or with toasted bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
