Adapted from this recipe on Food52.com
1 Tbs. olive oil
1 clove garlic, minced
1 red bell pepper, cored and diced
2 small red bliss potatoes, diced
2 c. cauliflower, chopped
2 c. chicken or vegetable stock
1 c. 2 % milk
1 bay leaf
1/2 tsp. salt, or more to taste
1/2 tsp. coriander
1/2 tsp. cumin
1/4 tsp. cayenne pepper, or more to taste
In a Dutch oven, heat olive oil over medium heat. Add garlic and diced red bell pepper, cooking until the pepper is soft, about 8-10 mins.
Add potato, cauliflower, stock, milk, bay leaf, salt, and spices.
Bring to a boil and then lower heat to a simmer, cooking for 15-20 minutes, or until the potato and cauliflower are softened. Stir occasionally.
Working in 2 batches, ladle vegetables and broth into a blender or food processor and puree until smooth. Return blended soup to the pot and stir, heating through again and adjusting seasoning if necessary. (I added a few more pinches of salt and cayenne pepper.)