👨‍🍳Instructions

1. 1

   Wash and cut the cauliflower into small florets. Peel the potatoes and cut them into approximately 2 cm cubes. Finely chop the onion and garlic cloves.

2. 2

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3 to 5 minutes, until translucent. Add the chopped garlic and sauté for 1 more minute, being careful not to burn it.

3. 3

   Add the cauliflower florets and potato cubes to the pot. Pour in the vegetable broth. Season generously with salt and pepper. Bring to a boil, then reduce heat, cover, and let simmer for 20 to 25 minutes, or until the vegetables are very tender.

4. 4

   Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until perfectly smooth and homogeneous. If you don't have an immersion blender, transfer the soup in small portions to a blender, taking all necessary precautions.

5. 5

   Return the blended soup to low heat. Stir in the heavy cream and mix well. Taste and adjust seasoning if necessary. Serve hot, garnished with a little chopped fresh parsley.