Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme until tender and beginning to brown. add cauliflower and cook a few minutes more. add stock or water and potatoes. cover and cook on medium heat until tender (approximately 30 minutes.) remove from heat, and in a blender puree approximately half the soup (or 6 cups), 2 cups at a time. return puree to soup pot. simmer on lowest heat, and add bay leaves, salt, pepper, and tamari. cook approximately 20 minutes more uncovered, stirring occasionally. mix cream with flour and stir to smooth out lumps. turn off heat and add to soup along with parsley. check seasoning. thin with water or milk if the soup has gotten too thick after sitting. reheat if necessary and serve.

Target recipe: melt the butter in a saucepan, add the onion, celery and garlic and cook gently until the onion is slightly softened. add the cauliflower, season with salt and pepper, cover and leave to cook very gently for 5-10 minutes. add the broth and a splash of white wine and season with more pepper. cook gently for another 5-10 minutes. add about 7tbs milk and the cream, stir and bring to the boil. reduce the heat and simmer a little longer until all the vegetables are soft. transfer the mixture to a food processor and blend until smooth, adding a little more milk if it is too thick for your taste. serve in soup bowls, sprinkled with the smoked paprika.