Hearty Cauliflower Soup

Ingredients 0/9

Step 1

Melt the margarine in a Dutch oven over medium heat. Once melted, 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, then bring everything to a boil. Add the cauliflower and potato, and once it’s boiling again, turn the heat down to low and let it simmer until the potatoes are tender, which should take around 20 minutes.

Step 2

After that, stir in the red peppers and evaporated milk, letting the soup heat through for a couple more minutes. Carefully transfer the soup to a blender or food processor and puree it until it’s nice and smooth. Pour the soup back into the Dutch oven, warm it over low heat, stirring often, until it’s heated all the way through, about 5 more minutes. Then it’s ready to serve!