Roasted Red Pepper & Cauliflower Soup

1. 1

   Preheat the oven to 450 degrees. Line a cookie sheet with aluminum foil.

2. 2

   Take a head of garlic, cut off the top and drizzle with olive oil. Wrap in aluminum foil and place on the cookie sheet.

3. 3

   Drizzle red peppers with olive oil, season with salt and pepper and scatter in one layer on the aluminum foil covered cookie sheet. Alternatively, you can roast whole peppers on a gas flame.

4. 4

   Roast the peppers and the garlic for 30 minutes.

5. 5

   Meanwhile, cook cauliflower in salted water for about 20 minutes, or until cauliflower is completely tender. Drain the cauliflower, retaining about 1 cup of liquid.

6. 6

   In a food processor puree red peppers, cauliflower, 1 cup of milk and the squeezed out insides of the roasted garlic. If necessary, add 1/2 to 1 cup of retained cooking water (depending on how thick you want the soup to be). Season with salt and pepper.

7. 7

   Serve the soup in a bowl garnished with some chopped roasted red pepper and minced parsley. Note: this is a great soup to have for leftovers, as I found out. The recipe makes approximately 5 cups.

* Per serving · 4 servings · Values may vary.

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