CAULIFLOWER CHOWDER

Cauliflower Chowder image

A real creamy cauliflower chowder that warms you to your bones. When your children are not fond of eating vegetables, this is a good way to have them enjoy their veggies!

Provided by Sylvia Arrowood

Categories Soups, Stews and Chili Recipes Chowders

Time 1h10m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon margarine
2 stalks celery, chopped
1 small onion, chopped
28 ounces vegetable broth
1 ½ cups water
1 head cauliflower, finely chopped
1 large potato, peeled and chopped
1 (16 ounce) jar roasted red peppers, drained and chopped
1 cup evaporated milk

Steps:

Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.
Pour vegetable broth and water into the Dutch oven and bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat to low and let simmer until potato is tender, about 20 minutes.
Stir red peppers and evaporated milk into the simmering mixture and heat for 2 minutes more. Pour soup carefully into an electric blender or food processor and puree until smooth. Return soup to the Dutch oven and bring to a slow boil, stirring constantly, until thoroughly heated, about 5 minutes more.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 28.3 g, Cholesterol 12.2 mg, Fat 5.8 g, Fiber 5.2 g, Protein 7.8 g, SaturatedFat 2.4 g, Sodium 635.9 mg, Sugar 11.5 g