Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: add 1/4 cup chicken broth and butter to a heavy, medium stock pot until butter is melted. add onion, garlic, and nutmeg simmer 5-10 minutes until onions are tender. stir in remaining chicken broth, wine, and cauliflower. bring to a boil, reduce heat and simmer until the cauliflower is tender, and 20 minutes. puree until smooth by using stick blender or pouring into a blender. if using a blender remember heat expands! return pureed mixture to stock pot and add cream, greek seasoning, and pepper. simmer briefly. garnish with fresh croutons and chopped chives.

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.