Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: make roux by combining butter and flour in lg. saucepan. whisk to combine and cook briefly. add either more butter or more flour to adjust thickness. add chopped onion and garlic, cook briefly but do not let roux brown. add chicken broth, stir and simmer until it thickens. add cauliflower and cook until tender. add milk and green onion. add cheese and salt and pepper. cook until cheese melts. these are only guesses at measurements as i just add the amount of each ingredient i think it needs. you may prefer the soup thinner. use less roux and milk. freshly made soup is so easy to make, and you can adjust salt and seasoning to taste. why eat a canned or powdered soup?

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.