Red Pepper And Cauliflower Chowder
Ingredients
- For the soup: ⓘ
- 1 tablespoon olive oil ⓘ
- 2 cloves garlic, roughly chopped ⓘ
- 1 small yellow onion, peeled and diced ⓘ
- 1 red bell pepper, cored and diced ⓘ
- 1 large russet potato, peeled and diced
- 2 cups roughly chopped cauliflower ⓘ
- 2 cups vegetable stock ⓘ
- 1 cup whole milk ⓘ
- 1 bay leaf ⓘ
- 1/4 teaspoon ground coriander ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/4 teaspoon crushed red pepper flakes ⓘ
- For serving: ⓘ
Instructions
- In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the garlic and onion and season with salt and pepper. Cook, stirring occasionally, until slightly softened, about 5 minutes. Add the bell pepper and crushed red pepper flakes and continue to cook until the pepper is softened, 5 minutes.
- Add the potato, cauliflower, stock, milk, bay leaf, 1/2 teaspoon kosher salt, cumin, and coriander. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally and mashing a bit with the back of a spoon, 10 to 15 minutes, or until the potato and cauliflower are tender. Turn off the heat. Let cool slightly
- Ladle about 2/3 of the vegetable chunks and a little bit of liquid into a blender and blend until smooth (or use an immersion blender and leave some chunkiness un-blended). Be careful! This is hot! Duh. Return the blended soup to the pot; heat over medium and stir to combine, heating everything through.
- Serve the soup with black pepper and parmesan on top.
Nutrition & Diet Analysis (per serving)
866
kcal
43% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).