INGREDIENTS
3 tbsp
butter, divided
2 cloves
garlic, minced
1
red bell pepper, diced
1
carrot, diced
1
Idaho russet potato, skinned and diced
3 cups
cauliflower, roughly chopped
2 15 ounce cans
vegetable broth
2 cups
milk
2
bay leaves
1 tsp
kosher salt
2 tsp
dried thyme
1 cup
quinoa