Red Pepper and Cauliflower Chowder

By • October 24, 2014 31 Comments

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Author Notes: I decided to call this a chowder for no reason other than that I like saying the word. With a bit of an accent maybe. CHOW-dah. CHOWDAH! Chowdah. A chowder is a milk-based soup, if you're wondering. Which this is, and which is the only kind of soup worth souping. Please, read on.Kendra Vaculin


Serves 3

For the soup:

  • 1 tablespoon olive oil
  • 1 clove garlic, minced (a GLOVE, I’m trying so hard to make that happen)
  • 1 red pepper, cored and diced
  • 1 potato, peeled and diced
  • 2 cups cauliflower, chopped
  • 2 cups vegetable stock
  • 1 cup milk (you should probably have some fat in there; I'm a staunch skim milker and even I sprung for 2%)
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin

For serving:

  • Grated Parmesan
  • Freshly ground pepper
  1. Heat olive oil over medium heat. Add garlic and red pepper, cooking down until the pepper is softened, 8 to 10 minutes.
  2. Add potato, cauliflower, stock, milk, bay leaf, salt, and spices. Bring to a boil and then lower heat to a simmer, cooking for 10 to 15 minutes or until the potato and cauliflower are softened. Stir occasionally, and mash the chunks a little with the back of your wooden spoon.
  3. Ladle about 2/3 of the vegetable chunks and a little bit of broth into a blender and blend until smooth. Be careful! This is hot! Duh. Return the blended soup to the pot and stir into the mix until combined, heating through again if it needs it.
  4. Serve the soup with a hit of black pepper and a pinch of Parmesan on top.

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