Roasted Cauliflower and Green Pepper Soup with Blue Corn and Parmesan Taquitos

I know for some people soup is not a meal, but I'm more than happy with a bowlful of hot, thick, creamy soup and a tray of crunchy chips to dip.  I'm pretty low-maintenance really.  

Roasted Cauliflower and Green Pepper Soup with Blue Corn and Parmesan Taquitos

slightly adapted from here

Serevs 4

For the Soup:

1 large head cauliflower, broken into florets

2 large or 4 small green capsicums

2 tablespoon olive oil

Sea salt flakes

Freshly ground black pepper

1 litre chicken stock

1/2 cup cream

For the Taquitos:

A bag of blue corn tortilla chips

1/2 cup finely grated Parmesan

Make the Soup:

Preheat the oven to 200C. Put the cauliflower florets on a baking tray. Drizzle both with olive oil and season with salt and pepper.  Roast for about 30 minutes, until it is tender and starting to brown at the edges.  Put the cauliflower into a saucepan.  Set aside.

Meanwhile, char the capsicums on a barbecue or directly on a gas flame.  Remove once blackend and blistered, Place in a bowl, over with plastic wrap and leave for 10 minutes.  Peel the skin off and chop the flesh.  Add it to the saucepan with the roasted cauliflower. Add the stock and bring to the boil. Reduce to simmer and cook for 15 minutes.

Pour into a blender and blitz until smooth.  Pour it through a sieve back into a clean saucepan.  Bring back to a simmer and add the cream.  Adjust the seasoning.

Make the Taquitos:

Preheat the grill to high. Spread the corn chips onto a baking tray and sprinkle with the Parmesan.  Grill until golden brown.

Ladle the soup into bowls and top with a few taquitos.