Hearty amounts of potatoes, broccoli, cauliflower and red bell peppers surrounded in a rich sharp cheddar-like broth. Beneath the cheezieness a hint of red pepper and
Only 103 calories and 2.50 grams of fat per cup!
Try to avoid over stirring while you are cooking this soup so the vegetables are not broken up.
In a stock pot add the onion, carrots, canola oil, butter spread, 1/2 tablespoon water and cook 5 minutes on medium heat, stirring occasionally. Add the 4 cups of water, cover, and boil for 10 minutes on medium heat.
Now add potatoes and cook 8 minutes, covered. Add Cauliflower and red bell pepper and cook 8 minutes, covered. Add broccoli and cook 8 minutes longer, covered.
Add remaining ingredients into a food processor and process for about 2 minutes or until smooth. Then add to the stock pot and cook until the soup thickens.