Heat olive oil in a large pot over medium heat. Add onion and cook for 4-5 minutes, until softened. Add garlic and leek and saute for a few minutes.

Add vegetable broth, cayenne pepper, potato, cauliflower, bay leaf, maple sugar, and allspice to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.

Remove bay leaf and blend the soup with an immersion blender until smooth. Add red wine vinegar to taste.

Serve hot, garnished with chopped chives.

To make chive oil (optional): Blanch chives in boiling water for 1 minute, then transfer to an ice bath. Blend blanched chives with olive oil and strain through a sieve. Drizzle over soup before serving.