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
- 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.
- 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.)
- 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
Print as 3x5 or
4x6
Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse