Chop the onion and cauliflower.

Place the onions, cauliflower, and beets in a large pot with the vegetable stock.

Bring the mixture to a boil.

Reduce the heat to medium, add the dried dill weed, cover the pot, and cook until the cauliflower is tender, about 30 minutes.

Remove the pot from the heat.

Puree the soup in batches using a blender or food processor.

Return the pureed soup to the pot.

Add the bay leaves, soy sauce, and fresh ground pepper to the soup.

Fold in the pureed potatoes.

Reheat the soup slowly.

Remove the bay leaves before serving.