Potato Cauliflower Soup

This delicious soup recipe is from The New McDougall Cookbook. In its original form, the recipe actually calls for double the ingredients listed here. Since I only usually cook for hubby and myself, I make the smaller quantity which requires half of a cauliflower. That leaves me with the other half to use in other dishes.

I am a fan of pureed soups and this one looks at lot like the soups I've already posted on this blog, except for the colour.

1 large onion, chopped
1/2 medium head cauliflower, chopped
2 1/2 cups peeled and chopped potatoes
4 cups water
1 tsp dried dill
1 bay leaf
1 Tbsp soy sauce
fresh ground pepper to taste
chopped fresh parsley for garnish (optional)

Place the onion, cauliflower and potatoes in a large pot with the water. Bring to a boil. Reduce the heat, add the dill, cover and cook over medium heat until the potato and cauliflower are tender, about 30 minutes.

Remove from heat and puree in batches in a blender or food processor. Return to the soup pot. Add the bay leaf, soy sauce and pepper. Cook over low heat for 15 minutes to allow the flavours to blend. Remove the bay leaf and garnish with chopped fresh parsley before serving.