Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large saucepan, cook onion and garlic in butter until onions are translucent. add chicken stock, cauliflower, potato, and bay leaf. bring to a boil. reduce heat and simmer for about 30 minutes, or until vegetables are tender. discard bay leaf. process soup in a blender or food processor until smooth. (i use a potato masher, because i like lumps of veggies in mine.). return to saucepan. stir in milk and grated carrots. simmer 5 to 10 minutes, or until carrots are tender. adjust seasoning to taste. garnish with parsley. serve with fresh grated parmesan cheese if desired.

Target 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.