Cauliflower And Roasted Red Bell Pepper Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 small red bell peppers, halved and seeded
• 5 -7 garlic cloves (do not remove outer skin)
• 1 tablespoon olive oil
• 1 onion, chopped
• 1/4 teaspoon cayenne pepper
• 1 -2 head cauliflower, chopped up
• 1 quart vegetable broth (i used imagine boxed vegetable broth, you can use any broth you want)

Recipe

• 1 turn on broiler.
• 2 flatten out the bell pepper halves and arrange them on a baking sheet.
• 3 sprinkle a few garlic cloves around in between on the baking sheet, leaving the cloves in the outer rapper
• 4 very lightly drizzle a tiny bit of olive oil over the peppers and garlic, and rub around a bit with your hands.
• 5 broil the peppers and garlic on high for about 10-15 minutes, until the pepper skin is black and bubbly.
• 6 in the meantime, heat about 1 tbl of olive oil and add the onion. after about a minute, add the cayenne.
• 7 cook until onions soft, about 3-5 minutes.
• 8 add chopped cauliflower to the pot of onions, and mix around.
• 9 add entire box of imagine broth (or 1qt of whatever you are using).
• 10 bring to boil and then simmer for 20 minutes.
• 11 take the peppers and garlic out of the oven.
• 12 peel the peppers after they cool, and slip the garlic out of the skin.
• 13 chop up the peppers in small to medium pieces. unless you blend it at the end, these wont get much smaller in the soup.
• 14 add to the pot and simmer for about 10-20 minues more.
• 15 mix everything well, mashing up the cauliflower.
• 16 you can puree this, but i didn't have a cuisinart or pureer, so i just ate it as is. add crushed black pepper and salt if needed.
• 17 you can also add a squirt of lemon and olive oil before serving.