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.Servings: 4-6
For 6 servings. Does not include added salt.