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: in a large soup pot combine the vegetables and stock. bring to boil, reduce to low, and simmer for about 40 minutes, or until all vegetables are soft. drain the vegetables, reserving the stock. mash the vegetables together with a potato masher until rather smooth -- you want a few chunks but mostly smooth. return the vegetables to the stock and begin to heat over low heat. add the cheese, buttermilk, dill, salt and pepper. stir constantly and heat until all is hot -- do not bring to a boil. if you want this thicker you can add some milk combined with flour. serve with more cheese on top and lots of pepper.