Whether it's winter, spring, summer, or fall, soup is always a great meal for lunch or dinner. This soup has two main stars: red peppers and cauliflower. If you don't like cauliflower, feel free to substitute plain white potatoes or celery root or maybe even some butternut squash.
To add a bit extra flavor to the soup, I decided to add a whole head of roasted garlic. Be ready for your house to smell amazing while and after you prepare this recipe!
—Olga of Mango & Tomato
red peppers, quartered, seeds removed, cut into big chunks
head of garlic, top cut off
head of cauliflower, cut into florettes
cooking liquid retained from cooking cauliflower
Preheat the oven to 450 degrees. Line a cookie sheet with aluminum foil.
Take a head of garlic, cut off the top and drizzle with olive oil. Wrap in aluminum foil and place on the cookie sheet.
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.
Roast the peppers and the garlic for 30 minutes.
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.
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.
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.