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!
- Serves: 6 persons
- 1tablespoon margarine
- 2stalks celery, chopped
- 1small onion, chopped
- 28ounces vegetable broth
- 1½ cups water
- 1head cauliflower, finely chopped
- 1large potato, peeled and chopped
- 1(16 ounce) jar roasted red peppers, drained and chopped
- 1cup evaporated milk
Step 1Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.
Step 2Pour 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.
Step 3Stir 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.