¼ teaspoon dried parsley or a handful of fresh parsley (optional)
Salt and freshly grated black pepper, to taste
Instructions
In a large pot, sautè the onion and garlic over medium-low heat in the extra virgin olive oil, until translucent but not brown; 4-5 minutes.
Add the cauliflower, potatoes, vegetable broth and ¼ teaspoon salt. Cover and bring to a boil. Reduce the heat and simmer until the cauliflower and potatoes can be pierced with a fork; about 10-15 minutes.
In a blender or with a handheld immersion mixer, purée the vegetables until smooth. Return to the pot, add the cream, Parmesan cheese and stir over high heat until the soup just begins to boil. Taste and adjust with salt and freshly grated black pepper.
Ladle into bowls and garnish with parsley, a dollop of Greek yogurt or drizzle of cream and chopped chives.