![](https://cdn.statically.io/img/www.allrecipes.com/thmb/DThVEZupweJTqsuqF9e4omLaPBY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6792678-6502c1c745e2411a846ca4dfd295648d.jpg)
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
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.
Tips
Cook's Note:
You can substitute an 8-ounce can of roasted red pepper dip for the roasted red peppers.
Nutrition Facts (per serving)
191 | Calories |
6g | Fat |
28g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 191 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 2g | 12% |
Cholesterol 12mg | 4% |
Sodium 636mg | 28% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 5g | 19% |
Total Sugars 12g | |
Protein 8g | 16% |
Vitamin C 100mg | 111% |
Calcium 168mg | 13% |
Iron 2mg | 9% |
Potassium 730mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.