Roasted Cauliflower & Red Pepper Curry Soup with Pumpernickel Croutons

Cauliflower has always been kind of boring to me. It's usually the "filler" in those frozen bags of Mixed Vegetables that I don't usually buy. Definitely true in my case is the fact that cauliflower has gotten a bad rap as a bland veggie.

So I had this cauliflower hanging out in my refrigerator. I had previously seen a recipe for roasting it, and a different recipe for soup... A + B + XYZ = 

Roasted Cauliflower & Red Pepper Curry Soup with Pumpernickel Croutons

1 head cauliflower

1 large red pepper

4 cloves garlic

olive oil, salt

    Slice cauliflower crosswise, not into florets. Slice red pepper into 4-6 slices. Place all onto large baking sheet, along with garlic cloves; drizzle with olive oil and salt, preferably sea salt. Bake at 450 about 15 minutes, flip everything with a spatula, and bake another 10 minutes.

     Pull skins off the pepper slices. Dump everything in a blender or food processor with 1 cup water or chicken broth and blend thoroughly. 

     Pour into a sauce pan and add: 

2 tsp hot curry powder 

1 tsp cardamom

1/2 tsp nutmeg

dash of cinnamon

dash of ground cloves. 

Salt to taste.

Simmer 10 minutes on medium heat... Sprinkle with fresh cilantro.Pumpernickel croutons: slice pumpernickel bread into small cubes and bake 10 minutes at 350. Sprinkle on soup.YUM!!!

After roasting.

The End Result! Delicious!