Roasted Red Pepper & Cauliflower Soup
- 2 Red Pepper
- 4 c. cauliflower
- 4 c. chicken broth
- 2 shallots diced
- 4 tsp. olive oil
- Dash cayenne
- Salt & pepper to taste
Step 1. Cut peppers in half, seed and place on cookie sheet, skin side up.
Step 2. Roast 10-15 minutes until skin starts to blacken.
Step 3. Heat olive oil in soup pan and saute shallots for 2 minutes.
Step 4. Add cauliflower and broth and bring to boil, reduce heat, simmer 20 min.
Step 5. Peel peppers while broth is simmering and add to broth after 20 min.
Step 6. Cook 10 more minutes, put in blender.
Step 7. Add salt and pepper to taste.