• Heat the margarine, add the bay leaf, and fry the onions for about 5 minutes, or until transparent. Add the potatoes, cauliflower, and garlic and stir on medium heat for 5 minutes. Add the stock or water and bring to a boil. Cover and cook until the cauliflower florets are tender.
• Purée the soup in a blender and then strain through a sieve.
• Reheat the soup and season with salt and pepper, ladle into bowls, top with fresh coriander, and serve hot.