Just got this recipe from Weight Watchers. I haven't tried it yet, but it sounds yummy, so I wanted to share! When I do get around to making it (not in the next few weeks
I'll share my impression)
cauliflower and roasted-red pepper chowder
POINTS® value | 3
Servings | 5
Preparation Time | 20 min
Cooking Time | 40 min
Level of Difficulty | Easy
This creamy chowder will warm you up on a cool fall day. Plus, it'll help you meet your veggie servings!
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
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.
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