Step 1
Start by melting the margarine in a Dutch oven over medium heat. Toss in the celery and onion, and cook them gently, stirring now and then, for about 5 minutes until they soften. Next, pour in the vegetable broth and water, and bring everything up to a boil. Once boiling, add the cauliflower and potato, then let it come back to a boil. Turn the heat down to low and let it simmer until the potatoes are tender, which should take around 20 minutes. Stir in the red peppers and evaporated milk, and let it warm through for a couple more minutes. Carefully transfer the soup to a blender or food processor and puree it until smooth. Pour the soup back into the pot and heat it gently, stirring often, until it’s hot all the way through—about 5 minutes.
