Ingredients
- 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
Why This Recipe Is So Enjoyable
This soup is rich and comforting without being heavy. It’s packed with vegetables and has a creamy texture that feels indulgent but is actually good for you. Plus, it’s a great way to enjoy cauliflower in a warm, cozy bowl.
Smart Cooking Tips
- Roast the cauliflower before adding it to bring out a deeper, nuttier flavor.
- Use low-sodium broth so you can control the salt level more easily.
- Stir frequently to prevent the chowder from sticking to the bottom of the pot.
- Use low-sodium broth so you can control the salt level more easily.
- Stir frequently to prevent the chowder from sticking to the bottom of the pot.
Directions
Melt the margarine in a Dutch oven over medium heat. Toss in the celery and onion, and cook them gently, stirring now and then, for about 5 minutes until they soften. Next, pour in the vegetable broth and water, and bring everything up to a boil. Once boiling, add the cauliflower and potato, then let it come back to a boil. Turn the heat down to low and let it simmer until the potatoes are tender, which should take around 20 minutes. Stir in the red peppers and evaporated milk, and let it warm through for a couple more minutes. Carefully transfer the soup to a blender or food processor and puree it until smooth. Pour the soup back into the pot and heat it gently, stirring often, until it’s hot all the way through—about 5 minutes.
Serving Combinations
Serve with crusty bread or garlic toast for dipping. A sprinkle of fresh herbs like parsley or chives on top adds a bright touch. For a bit of crunch, add some toasted pumpkin seeds or crispy bacon bits.
Storage Tips
Let the soup cool completely before storing it in an airtight container. It will keep well in the fridge for up to 4 days. You can also freeze it for up to 3 months—just thaw overnight in the fridge and reheat gently on the stove.
