Roasted Red Pepper & Cauliflower Soup

By KDudek88

Ingredients

• 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

Details

Adapted from food52.com

Preparation

Step 1

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. 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