Cauliflower and Roasted-Red Pepper Chowder
2
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 5 • Difficulty: Easy
This creamy chowder will warm you up on a cool fall day. Plus, it'll help you meet your veggie servings!
Ingredients
Reduced-calorie margarine
1 Tbsp
Vidalia onion
1 small, chopped
Celery
2 rib(s), medium, chopped
Vegetable broth
29 fl oz
Water
1½ cup(s)
Cauliflower
1 head(s), medium, finely chopped
Uncooked potato
1 large, red, peeled and finely chopped
Fat free evaporated milk (Vitamins A & D added)
1 cup(s)
Red bell pepper
16 oz, roasted, water-packed, drained, chopped
Dried basil
1 tsp, or to taste
Instructions
1
Melt margarine in a Dutch oven over medium heat. Add onions and celery; cook 5 minutes, stirring occasionally. Add broth and water; bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat and simmer until potato is tender, about 20 minutes. Stir in milk and roasted peppers and heat about 2 minutes more.
2
Place soup in a blender or food processor; puree until smooth. (Note: Depending upon the size of your blender, you may need to puree the soup in batches.)
3
Return soup to Dutch oven; add basil and bring to a boil stirring constantly. Yields about 2 cups per serving.
4
Flavor Booster: Bring out the smoky taste of roasted sweet peppers with a hint of smoked paprika, available in better spice stores. Add 1/4 teaspoon paprika with the onion and celery.
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