& Pasilla Pepper Soup
1 head of Cauliflower
4 Pasillas Peppers
1 head of Garlic
4 cups of Vegetable Broth
1/2 teaspoon of Cumin
1 tablespoon of Extra Virgin Oive Oil
Salt to taste.
Pre-heat your oven to 400 degrees Fahrenheit.
Cut the cauliflower into florets. Cut the tops of the pasilla peppers and pull out the seeds. Cut the top of a head of garlic but leave the garlic cloves in their shell.
Coat all the vegetables in olive oil. Sprinkle some salt over the vegetables. Lay them out on a baking sheet. Roast for 30 min.
Simmer the vegetable broth for a few minutes. Add the roasted vegetables and spices and stir. After a few min, use a submersion blender or put the soup into a regular blender and puree.
The soup will be thick and creamy. If the soup is too thick, add a little more broth.
Top with a little cilantro.