Red Pepper-cauliflower Soup

6 large red bell peppers, remove stems and seeds, cut in half lengthwise and flattened 1 tablespoon olive oil 4 shallots, peeled and chopped 1 teaspoon salt ¼ teaspoon cayenne pepper 1 quart chicken broth (low-fat)


– 1 head cauliflower, cut into floret – 1 teaspoon sugar – Freshly ground black pepper – Optional: Extra-virgin olive oil, chopped fresh chives, lemon wedges for garnish


Turn on your broiler to high heat. Place the bell peppers, skin side up, on a baking sheet. Broil them until the skins turn black, which takes about 10 minutes. 

Take the peppers out and let them cool. Peel off the blackened skin over a bowl to catch any juices. Keep the peppers and juices aside. 

In a large pot on medium-high heat, add the olive oil. Put in the chopped shallots, salt, and cayenne pepper, and cook them until they're soft, which usually takes about 3 minutes.  

Pour in the chicken broth and add the cauliflower florets.  

Let everything come to a boil, then reduce the heat to simmer. Cover the pot and let it cook for about 20 minutes.  

After that, add the roasted peppers along with their juices. Keep it covered and cook until the cauliflower is tender, which takes about 10 more minutes.