SLICE. Slice the leek, reserving only the white and light green parts, while discarding the dark green leaves and roots. In a small bowl of water, add sliced leeks and agitate with your fingers to loosen any dirt. Drain and rinse, set aside. Chop onion. Remove skin from potato and chop. Clean cauliflower and remove the core and leaves, then chop into bite size florets.

SAUTE. Place pressure cooker on low heat and add grape seed oil and the onion. Allow to sweat for 4-5 minutes. Next, add garlic and leek and saute for a few minutes, with the lid not attached. 

PRESSURE COOK. Add stock, cayenne, potato, cauliflower, bay leaf, maple sugar and all spice. Give a good stir and seal lid on pressure cooker.  

SETTINGS. Set pressure cooker for 15 minutes on high pressure.

GARNISH. While the soup is cooking, make the chive oil (directions below) or simply chop chives to sprinkle on soup once you have put it in serving bowls. 

FINISH. After the pressure cooker finishes and all the pressure is released, remove lid away from you. Remove bay leaf and, with a hand blender, blend soup to desired consistency. For a thinner soup add some more water or stock. Now is a good time to add the red wine vinegar. You might want to start with one tablespoon and taste before adding the second. Adjust seasonings. 

SERVE. I like to serve this soup with a crusty bread blackened in the oven (see notes). 

Chive oil (Optional)

BLANCH. Place fresh chives in boiling water until bright green (1 minute), then transfer to an ice bath.

BLEND. Blend together blanched chives and oil, then strain through a sieve to create a pretty green garnish for drizzling atop all sorts of food. 

STORE. Pour chive oil into an airtight container and place in the fridge (up to 2 weeks).