Creamy Quinoa Cauliflower Chowder

In a large dutch oven or stock pot, melt vegan butter (2 tbsp) over medium-high heat. Add garlic (2 clove) and cook for 30 seconds or until fragrant. Add bell pepper (1 red) and carrot (1) and cook for minutes (10) or until pepper softens. Start 10m timer

Add potato (1 russet), cauliflower (3 cup), vegetable broth (30 ounce), plant milk (2 cup), leaves (2 bay), dried thyme (2 tsp) and kosher salt (1 tsp). Bring to a boil, then reduce heat to simmer and cook for about minutes (10) or until cauliflower and potato are softened. Turn heat to low. Start 11m timer

Meanwhile, rinse quinoa (0.66 cup) in cold water and place in a small pan and cover with cold water (2 cup). Season with a pinch of [kosher salt] and bring to boil. Reduce to simmer and cook until [quinoa] is softened (about minutes (15)). Fluff with a fork and set aside. Start 15m timer

Ladle about broth (3 cup) and vegetables, mostly potatoes and cauliflower but leaving some in the pot for texture, into a high-sided container and blend with a blender until smooth.

Add blended mixture back to pot. Remove [bay leaves] and season with more [kosher salt] if desired. Add quinoa (1 cup) and remaining vegan butter (1 tbsp) and cook for another minutes (5). [Quinoa] and [vegan butter] will thicken soup as [quinoa] absorbs some of the liquid. Serve immediately. Start 5m timer