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: place potato, cauliflower and onion in a pot with the oil and 3 tbsp water. heat to boiling, reduce heat cover the pot and simmer for 20 minutes. add the garlic, ginger and spices, cook for 2 minutes. pour in the stock and season with salt and pepper to taste. bring to boil again, reduce heat and simmer 20 minutes. stir in the yogurt. serve garnished with the coriander leaves.