Red Pepper and Cauliflower Chowder
Kendra Vaculin
Photo by Alpha Smoot
- Serves
- 3
- Prep Time
- 20 Minutes
- Cook Time
- 45 Minutes
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.
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 cup roughly chopped cauliflower
- 2 cup 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
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Directions
Instructions
- Step 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.
- Step 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
- Step 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.
- Step 4
Serve the soup with black pepper and parmesan on top.