Cauliflower and Red Pepper Chowder

Ingredients

1 TBLspoon Butter

2/3 cup Shallots (about 4 lg), minced

½ cup Celery, diced

2 (14 ½ oz) cans Vegetable Broth

1 ½ cup Water

6 cups Cauliflower Florets (about 1 head), finely chopped

2 cups Red Bell Pepper (about 2 medium), finely chopped

1 cup Rutabaga, cubed

½ cup Turnip, chopped

1 Bay Leaf

1 cup 2% reduced-fat Milk

½ teaspoon  Black Pepper

3 TBLspoon fresh Basil (1 TBLspoon dried), minced

Directions

Melt the Butter in a Dutch oven over medium heat. Add Shallots and Celery cook 5 minutes, stirring constantly.  Add Broth and Water; bring to a boil. Add Cauliflower, Bell Pepper, Rutabaga, and Bay Leaf, return to a boil.   Reduce heat, and simmer 20 minutes or until Vegetables are tender.  Stir in Milk and Black Pepper. Cool slightly; discard Bay Leaf.   Place 1 ½ cup Soup in a blender or food processor; process until smooth. Pour the pureed soup into a large bowl. Repeat the procedure with an additional 1-½ c soup.   Add the remaining soup to the pureed soup, and stir in Basil. Return the soup to the pan, and bring to a boil over medium high heat, stirring frequently. Remove from heat.

Abstinent Measuring

1 cup = 1 vegetable

NOTE

1. This tastes better after it's chilled for a few hours and the flavors have had a chance to meld. Leaving a portion of the soup chunky gives a hearty consistency.

2. For Vegan,  substitute your favorite Oil and Coconut Milk instead for Butter and Cow's Milk

*contribution from Area II Cookbook 2004