1 hour, 10 minutes
Creamy cauliflower with sweet red pepper puree is a hearty fall soup to warm you up.
Heat oil in a large stockpot. Add onions, and celery and cook about 5 minutes. Add stock, cauliflower, bell pepper, potato and bay leaf and bring to a boil. Simmer about 20 minutes, until cauliflower is soft.
Remove bay leaf the using a stick blender, puree soup. You may add soft tofu or white beans for some protein, if desired.
Add basil; season with salt and pepper and serve.