Red Pepper and Cauliflower Chowder
Try this Red Pepper and Cauliflower Chowder recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 3
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1 bay leaf
- 1 tablespoon olive oil
- 1/4 teaspoon cumin
- freshly ground pepper
- 1/4 teaspoon coriander
- 2 cups vegetable stock
- 2 cups cauliflower chopped
- 1 potato, peeled and diced
- grated parmesan
- 1 clove garlic minced (a glove i’m trying so hard to make that happen)
- 1 red pepper cored and diced
- 1 cup milk (you should probably have some fat in there i'm a staunch skim milker and even i sprung for 2%)
- Carbohydrate 16.7231298764422 g
- Cholesterol 7.33333333333333 mg
- Fat 3.65563097270467 g
- Fiber 1.97865277300941 g
- Protein 4.69803066666667 g
- Saturated Fat 1.62381901395551 g
- Serving Size 1 1 Serving (1023g)
- Sodium 3909.23706034653 mg
- Sugar 14.7444771034328 g
- Trans Fat 0.215658555568621 g
- Calories 113 calories
Heat olive oil over medium heat. Add garlic and red pepper, cooking down until the pepper is softened, 8 to 10 minutes. Add potato, cauliflower, stock, milk, bay leaf, salt, and spices. Bring to a boil and then lower heat to a simmer, cooking for 10 to 15 minutes or until the potato and cauliflower are softened. Stir occasionally, and mash the chunks a little with the back of your wooden spoon. Ladle about 2/3 of the vegetable chunks and a little bit of broth into a blender and blend until smooth. Be careful! This is hot! Duh. Return the blended soup to the pot and stir into the mix until combined, heating through again if it needs it. Serve the soup with a hit of black pepper and a pinch of Parmesan on top.
