Red Pepper, Cauliflower, and Sweet Potato Soup

I have been eating horribly and barely cooking and just needed a reset button.  And even though it’s getting hot (finally!!) I wanted soup.  So here we are!  I found this great recipe from Food 52 that I definitely tweaked to great results:

– Heat some olive oil in the bottom of a big pot and add
— One chopped red pepper
— One (or more) cloves of garlic
Cook until it’s softened

– Then add:
— One chopped sweet potato (they say regular potato, but sweet potato is way better and the flavor addition was too!)
— 2 cups of chopped cauliflower
— 2 cups of stock (I used some veggie stock I made from frozen vegetable scraps – did you know you can just keep all of that which would ordinarily go in the garbage in a bag in the freezer until you have enough to make stock?  Things you never thought you’d learn at a knife skills class!!)
— 1 cup of milk (they say regular, I used coconut)
— Bay leaf, salt, spices (coriander and cumin, except that I think I was out of cumin and used curry)

– Boil, then simmer for 10-15 minutes until everything is soft

– Then they say to blend just some of it and leave the rest.  I just immersion-blended it until it was medium smooth

– Serve sprinkled with black pepper and anything else you want (they say parmesan, I did avocado and, as it turned out, a fried egg – ended up being super delicious and a full meal!)