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 butter in a stock pot and saute onion and carrot about 5 minutes. add potato, cauliflower and stock. bring to a boil, cover and simmer 20 minutes until all veggies are tender. in a blender, puree about 2/3 of the vegetables- or until desired texture ( i like some pieces of vegetable) add spices stir in cheese a little at a time until thoroughly melted. i serve this with bread for dipping.