Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large pot sauté onion in butter on medium heat until golden. add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden. add the flour and stir until blended. add remaining ingredients, except cream, lime juice and parsley and bring to a boil. cover and reduce heat to low. simmer the soup for 30 minutes or until cauliflower is tender. add the cream and lime juice. remove lid and continue to simmer for a further 15 minutes. adjust seasoning. sprinkle with chopped parsley and serve.

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.