Potato Cauliflower Soup (gluten-free) - Tonua Carano

I recently found this recipe online at Food.com and only made a couple of slight modifications to make it gluten-free. I took it to a pot-luck, and it was a huge hit.

Prep Time: 10 minutes
Cooking Time: 50 minutes
Serves: 8

Ingredients

• 3 tablespoons olive oil
• 2 cups onion, chopped
• 2 teaspoons fresh dill, chopped
• 1 teaspoon fresh thyme, chopped
• 1 medium to large cauliflower
• 4 cups unpeeled potatoes, diced
• 6 cups stock (I use a vegetarian "no-chicken" base)
• 4 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon tamari
• 1 cup heavy whipping cream
• 2 tablespoon cornstarch
• 1/2 cup fresh parsley, chopped

Directions
Heat olive oil in a dutch oven and sauté onions, dill, and thyme until tender and starting to brown.

Add cauliflower and heat a few more minutes. Add potatoes and stock. Cover and cook over medium heat until tender (approximately 30 minutes).

Remove from heat and purée in food processor or blender. Return purée to soup pot, and add bay leaves, salt, pepper, and tamari. Simmer uncovered over lowest heat approximately 20 minutes, stirring occasionally.

Mix cream with cornstarch, stirring to smooth out any lumps. Add to soup, with parsley, stirring until thoroughly blended.

Check seasoning and adjust to your taste. Thin with milk or water, if necessary. Serve hot.

Nutritional Info:
Serving Size: Approx. 1 cup (8 oz.)

Calories	140
Calories from Fat	79
Total Fat	9g	14% DV
Saturated Fat	4g	20% DV
Trans Fat	0g
Cholesterol	22mg	7% DV
Sodium	516mg	22% DV
Total Carbohydrate	14g	5% DV
Dietary Fiber	2g	9% DV
Sugars	2g
Protein	2g