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: heat oil over medium-high heat. put in onion, ginger and garlic and saute until onion is somewhat brown. add spices all at once, stir and add potatoes, cauliflower and chicken stock. add salt in needed. cover and simmer until potatoes soften. taste for salt and add if needed. put soup in blender in batches and blend thoroughly. strain, pushing down to get all the pulp. (i personally don't bother with the straining.). add cream and mix. reheat gently or refrigerate if prepared in advance and then can reheat gently.