Cauliflower Chowder POINTS® Value | 3 Servings | 5 Preparation Time | 20 min Cooking Time | 40 min Level of Difficulty | Easy soups | This creamy chowder will warm you up on a cool fall day. Plus, it'll help you meet your veggie servings! Ingredients: 1 Tbsp reduced-calorie margarine 1 small vidalia onion(s), chopped 2 medium stalk celery, chopped 29 oz vegetable broth 1 1/2 cup water 1 head cauliflower, finely chopped 1 large potato(es), red, peeled and finely chopped 1 cup fat-free evaporated milk 16 oz sweet red pepper(s), roasted, water-packed, drained and chopped 1 Tbsp dried basil

Directions: Melt margarine in a Dutch oven over medium heat. Add onions and celery; cook 5 minutes, stirring occasionally. Add broth and water; bring to a boil. Add cauliflower and potato; return to a boil. Reduce heat and simmer until potato is tender, about 20 minutes. Stir in milk and roasted peppers and heat about 2 minutes more. Place soup in a blender or food processor; puree until smooth. (Note: Depending upon the size of your blender, you may need to puree the soup in batches.) Return soup to Dutch oven; add basil and bring to a boil stirring constantly. Yields about 2 cups per serving.