Heat canola oil in a soup pot and sauté onions, dill and thyme until tender.
Add cauliflower and cook a few minutes more. Add water and potatoes.
Cover and cook on medium heat until tender (approximately 30 minutes.) Remove from heat and blend approximately half the soup, about 6 cups, 2 cups at a time. I used my hand blender until it was the consistency I wanted.
Simmer on lowest heat, add bay leaves, salt, pepper and soy sauce.
Cook approximately 20 more minutes with top off.
Mix skim milk with cornstarch and stir (or shake) to get out lumps.
Add skim milk with cornstarch and check seasonings.
Thin with water or milk if soup has gotten too thick after sitting.
For extra flavor I used 3 cubes of Not-Chick'n bouillon seasoning but I figured the program would not recognize it. This product has a lot of sodium in it already so I did not add the 1 teaspoon salt.