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: in a 4-5 quart pot over medium heat, saute the onion in butter until wilted, about 5 minutes. add the carrots, celery, cauliflower, potatoes, and water; increase heat to high, bring to a boil; reduce heat, and simmer gently, uncovered, stirring occasionally, until all the vegetables are very tender, about 25 minutes. stir in the peas and increase heat to high; when the soup begins to boil, the peas should be cooked. just before serving, season with salt and pepper to taste, stir in the parsley, lemon juice, and mint. variation-to make the soup thicker and more substantial, add 1/4 cup white rice with the vegetables.