Cauliflower and Red-Pepper Chowder

Name: Cauliflower and Red-Pepper Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 3 Tbsps minced fresh or 1 tablespoon dried basil; 1 bay leaf; 1 teaspoons black pepper; 1 Tbsp butter; 1 liters finely chopped cauliflower florets (about 1 head); 118 milliliters sliced celery; 237 milliliters 2% reduced-fat milk; 473 milliliters finely chopped red bell pepper (about 2 medium); 237 milliliters finely chopped peeled red potato; 158 milliliters minced shallots (about 4 large); 5 Tbsps fat-free sour cream; 822 grams vegetable broth; 355 milliliters water

Cauliflower and Red-Pepper Chowder might be just the soup you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 5. One portion of this dish contains around 5g of protein, 6g of fat, and a total of 137 calories. If you have shallots, celery, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Melt the butter in a Dutch oven over medium heat.

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Butter

Equipment you will use

Dutch Oven

Add shallots and celery; cook 5 minutes, stirring constantly.

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Shallot

Celery

Add broth and water; bring to a boil.

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Broth

Water

Add cauliflower, bell pepper, potato, and bay leaf; return to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in milk and black pepper. Cool slightly; discard bay leaf.

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Black Pepper

Bell Pepper

Cauliflower

Bay Leaves

Potato

Milk

Place 1 1/2 cups soup in a blender or food processor; process until smooth.

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Soup

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Food Processor

Blender

Pour the pureed soup into a large bowl. Repeat the procedure with an additional 1 1/2 cups soup.

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Soup

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Bowl

Add the remaining soup to the pureed soup, and stir in basil. Return the soup to the pan, and bring to a boil over medium-high heat, stirring frequently.

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Basil