A comforting and creamy soup featuring cauliflower and potatoes, perfect for a cozy meal.
Heat a drizzle of oil in a large soup pot over medium heat.
Use a neutral oil like canola or vegetable oil for sautéing.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onions from burning.
Stir in the thyme and dill weed, cooking for another minute to release their aromas.
Adding spices to the oil helps to enhance their flavors.
Add the cauliflower florets, diced potatoes, and water to the pot.
Cut the vegetables into similar-sized pieces for even cooking.
Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 20 minutes.
Cover the pot partially to retain heat while allowing steam to escape.
Remove the pot from heat and blend half of the soup until smooth, then return it to the pot.
Blend in batches to avoid overfilling the blender.
Stir in the bay leaf, salt, pepper, and tamari soy sauce, and simmer for another 10 minutes.
Taste and adjust the seasoning as needed.
Mix the cream and flour in a small bowl until smooth, then stir it into the soup.
Ensure the cream mixture is lump-free before adding it to the soup.
Garnish with fresh parsley before serving.
Chop the parsley finely for a more even distribution.