Heat 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add 1 diced yellow onion, 2 chopped celery stalks, and 1 chopped parsnip. Sauté for about 5 minutes, until the vegetables are soft and fragrant.

Stir in 3 minced garlic cloves and cook for an additional minute. Pour in 4 cups of vegetable broth and bring to a boil.

Add 4 cups of cauliflower florets, 2 bay leaves, and 1 teaspoon of dried thyme. Season with salt and pepper, then reduce heat to a gentle simmer. Cover and let it simmer for 15-20 minutes.

Once the cauliflower is tender, carefully remove the bay leaves and use an immersion blender to puree the soup until smooth.

Return the blended soup to low heat and stir in 1 cup of heavy cream. Heat through but do not boil.

Ladle the soup into bowls and top with crumbled unsalted bacon and fresh parsley as desired. Serve hot.