Boil and simmer black beans with bay leaves, 4 cups of water and wakame for about an hour until black beans are soft. Saute the onions, cumin seeds, garlic, parsley, in olive oil. Add them to the cooked beans. Simmer soup until the cauliflower is soft or about 20 minutes. Squeeze the grated ginger juice into the pot. Puree half of the soup in a blender or food processor with the cilantro. Return pureed soup to the rest of the soup. Mix well. Season to taste with salsa, salt and pepper.