Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 191 | Calories |
| 6g | Fat |
| 28g | Carbs |
| 8g | Protein |
