Red Pepper And Cauliflower Chowder Recipe

Name: Red Pepper And Cauliflower Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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:; Grated parmesan; Freshly ground black pepper

Servings: persons

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:
Grated parmesan
Freshly ground black pepper

1
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.
2
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
3
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.
4
Serve the soup with black pepper and parmesan on top.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the soup:, 1 tablespoon olive oil, 2 cloves garlic, roughly chopped, 1 small yellow onion, peeled and diced, and more.

Yes, Red Pepper And Cauliflower Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Pepper And Cauliflower Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions