Ingredients

Instructions

  1. In a soup pot, heat the oil and sauté the onions, dill and thyme until tender. Add the cauliflower and cook a few minutes. Add the stock and potatoes.
  2. Cover and cook until tender, about 30 minutes. Remove from heat.
  3. With a hand blender, puree the soup to your desired consistency. It is nice if you leave a few small chunks. (This step can also be done in batches in the blender if you don’t have a hand-held blender.).
  4. Return the pot to the heat. Simmer on low and add bay leaves, salt, pepper and soy sauce. Adjust to taste. Cook 10 more minutes. Remove bay leaf before serving.