Cauliflower and Roasted Red Bell Pepper Soup

DIRECTIONS

• Turn on broiler.
• flatten out the bell pepper halves and arrange them on a baking sheet.
• Sprinkle a few garlic cloves around in between on the baking sheet, leaving the cloves in the outer rapper
• very lightly drizzle a tiny bit of olive oil over the peppers and garlic, and rub around a bit with your hands.
• broil the peppers and garlic on High for about 10-15 minutes, until the pepper skin is black and bubbly.
• In the meantime, heat about 1 Tbl of olive oil and add the onion. after about a minute, add the cayenne.
• cook until onions soft, about 3-5 minutes.
• add chopped cauliflower to the pot of onions, and mix around.
• add entire box of imagine broth (or 1qt of whatever you are using).
• bring to boil and then simmer for 20 minutes.
• take the peppers and garlic out of the oven.
• peel the peppers after they cool, and slip the garlic out of the skin.
• chop up the peppers in small to medium pieces. unless you blend it at the end, these wont get much smaller in the soup.
• add to the pot and simmer for about 10-20 minues more.
• Mix everything well, mashing up the cauliflower.
• You can puree this, but I didn't have a cuisinart or pureer, so i just ate it as is. Add crushed black pepper and salt if needed.
• you can also add a squirt of lemon and olive oil before serving.