Cauliflower Chowder

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!

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

1. Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.
2. 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.
3. 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.