A comforting and creamy soup combining the hearty flavors of potatoes and cauliflower, perfect for a cozy meal.
Heat the olive oil in a soup pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion, dill, and thyme to the pot and sauté until the onion is translucent.
Stir frequently to prevent sticking and ensure even cooking.
Add the cauliflower florets and diced potatoes to the pot, stirring to combine.
Cut the vegetables into similar-sized pieces for even cooking.
Pour in the vegetable stock and add the bay leaf. Bring to a boil, then reduce to a simmer and cover.
Check occasionally to ensure the soup doesn't boil over.
Remove the bay leaf and use a hand blender to puree the soup to your desired consistency.
Leave some chunks for texture if preferred.
Return the pot to low heat and stir in the soy sauce and black pepper. Adjust seasoning to taste.
Taste and adjust saltiness with more soy sauce if needed.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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