Cauliflower Soup with Chipotle

As much as I love, love, love my Roasted Cauliflower Soup with Curry and Raisins, I only had one large head of cauliflower and I've been dying to try it with chipotle, so here's what I came up with....

Cauliflower soup with Chipotle

cauliflower (I roasted mine while prepping the other ingredients)

onion, chopped

cauliflower leaves, chopped (optional)

red bell, chopped (again, optional. I just happen to have 1 I had to 'use or lose', lol)

chipotle peppers, 2 chopped (these come in cans w/adobo sauce)

garlic, chopped 2 cloves

stock, low sodium broth, or water (enough to barely cover veggies)

You can roast the cauliflower or not, if you do cut into small florets, toss with olive oil (1-2tbl.), and salt, and roast in the oven for 15-25 min (350-375 degrees), just until the bottom and edges start to get nice and 'roasty brown'.

Saute onion, optional califlower leaves and optional red bell in 1 tbl. oil until soft about 10 min. Add chopped chipotle and garlic for 1 min. more. Add cauliflower and stock or broth to barely cover. Bring to a boil, turn to low and cook partially covered for about 10 min, until soft. Puree.

I like my pureed soups thick, but I actually needed to add more stock...make the soup as thin or as thick as you like. But before I thinned mine out it was so spicey it gave me a couple of hiccups, lol...that's what happens to me with super spicey foods! But thinning it by adding more stock lessened the spiciness considerably.

I used only 2 chipotles because practically any recipe that calls for this ingredient only uses two, so I started there. It was plenty. One of the reasons, I'm guessing, is because these canned, smoked, jalapenos still have the seeds in them....the spiciest part of the pepper.

I will make this again, it was similar to the curry recipe, both spicy (the curry recipe spiced with a pinch of cayenne), and I was tempetd to add a touch of brown sugar at the end....or maybe my raisins, lol!