cauliflower soup - Cauliflower Chowder

POINTS® Value | 3
Servings | 5

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

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.

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