Cut up celery, onion, and garlic and sautee in grapeseed oil until soft/translucent.

Combine water, chicken crystals, bay leaf, white pepper, and potatoes in a pot and put over medium heat. Add the sauteed vegetables when they are done. Boil until potatoes are soft, about 15 minutes.

Steam the purple cauliflower while soup base cooks, about 8 minutes.

Remove soup base from heat. Add the purple cauliflower to the soup base along with the tahini and garlic powder and use an immersion stick blender to smooth it all together to the desired consistency.

Return to heat source and reduce heat. Simmer 5 minutes.

Remove from heat source and add lime juice and soy sauce. Mix well. Color will change and brighten. Let stand five minutes. Garnish with whatever greenery you have on hand. I used chives.