Potato Cauliflower Soup

Ingredients

• 3 tablespoons oil
• 2 cups onions, chopped
• 2 teaspoons dried dill weed
• 1 teaspoon dried thyme
• 1 medium cauliflower, sliced
• 6 cups stock or water
• 4 cups potatoes, diced, unpeeled
• 4 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon tamari soy sauce
• 1 cup heavy cream
• 4 tablespoons white flour
• 1/2 cup fresh parsley, minced

Directions

1. 1

   In a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme until tender and beginning to brown.

2. 2

   Add cauliflower and cook a few minutes more. Add stock or water and potatoes.

3. 3

   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.

4. 4

   Cook approximately 20 minutes more uncovered, stirring occasionally.

5. 5

   Mix cream with flour and stir to smooth out lumps.

6. 6

   Turn off heat and add to soup along with parsley.

7. 7

   Check seasoning.

8. 8

   Thin with water or milk if the soup has gotten too thick after sitting.

9. 9

   Reheat if necessary and serve.