Mexican Cauliflower and Onion Soup

1 tablespoon of olive oil
1 medium onion, chopped
30 ounces of vegetable broth (make this a very good broth, it is the foundation of the soup)
1 cup of milk
1 medium baking potato, peeled and sliced
1 medium cauliflower, separated into florets
4 green onions, including the green tops
1 teaspoon of ground cumin
Salt to taste
Freshly ground black pepper to taste
1 tablespoon of minced red jalapeno

Heat the oil in a large soup pot or Dutch over over medium heat.

Add the onion and cook, stirring frequently until softened, around 4 or 5 minutes.

Add the broth, the milk, the potato, the cauliflower, the green onion, the cumin, and the salt. Bring this to the boil over high heat, then reduce the heat, cover, and simmer until the vegetable are all very soft, perhaps 20 minutes.

Transfer the soup to a blender or food processor and puree until smooth.

Return the soup to the pan and stir in the black pepper.

Again, bring the soup to the boil, lower the heat, simmer uncovered until it is thoroughly hot.

Serve sprinkled with the minced red pepper.