Cauliflower and Roasted-Red Pepper Chowder

Ingredients

• 1 Tbsp reduced-calorie margarine
• 1 small vidalia onion, chopped
• 2 medium stalk celery, chopped
• 29 oz vegetable broth
• 1 1/2 cup water
• 1 head cauliflower, finely chopped
• 1 large uncooked potato), red, peeled and finely chopped
• 1 cup fat-free evaporated milk
• 16 oz sweet red peppers, roasted, water-packed, drained and chopped
• 1 Tbsp dried basil

Directions

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.

Serves | 5
POINTS per serving | 3