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Author Notes: 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
- 4 red peppers, quartered, seeds removed, cut into big chunks
- 1 head of garlic, top cut off
- 1 head of cauliflower, cut into florettes
- 1 cup milk
- 1 cup cooking liquid retained from cooking cauliflower
- 1/4 cup chopped parsley
- 3 splashes olive oil
- 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.
- This recipe was entered in the contest for Your Best Red Pepper Recipe