cauliflower soup - Cauliflower Chowder

1 tbs reduced calorie margarine
1 small vidalia onion, chopped
2 medium stalk celery, chopped
1 9oz cans vegetable broth
1 1/2 cup water
1 head cauliflower, finely chopped
1 large potato, peeled and finely chopped
1 cup fat free evaporated milk
1 6 oz sweet red pepper, roatsed, drained and chopped into fine
pieces
1 tbs dried basil

Melt margarine in Dutch oven over medium heat. Add onions and
celery. Cook 5min, stirring occasionally. Add broth and water,
bring to a noil. Add cauliflower and potato, return to a boil.
Reduce heat and simmer until potato is tender, about 20min. Stir in
milk and roasted pepper, about 2min more. Place soup in blender,
puree until smooth. Return soup to dutch oven, add basil and bring
to a boil, stirring constantly.

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