This soup came together through experimentation and guilt. When I saw a recent recipe for roasted shishito peppers, I knew that I had to make it myself. One week after buying the peppers, however, they languished on the counter, the casualty of a busy week. Now what? So I looked around the kitchen. One giant head of cauliflower. Leftover chives and an extra baked potato. Cold and rainy day outside. Sounded like soup to me!I was surprised to find that the peppers did not yield as spicy a soup as I expected. Add a splash of hot sauce such as Tapatio to each bowl if your company likes it spicy.
For 6 servings. Does not include added salt.