Ingredients
6
6 servings
- •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
Instructions
- Melt margarine over medium heat in a Dutch oven. Add celery and onion and cook, stirring occasionally, for 5 minutes.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 191
- Carbohydrate: 28g
- Fat: 6g
- Fiber: 5g
- Protein: 8g
- Sugar: 12g
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