Vegetarian Cauliflower Soup Recipe

Start by washing the cauliflower and cutting it into bite-size florets.
½ cauliflower
Next, peel and dice the onion, and potatoes and add everything to a medium pot along with the frozen vegetable medley. The potatoes should be cut into ¼-inch pieces.
½ yellow onion, 2 yellow flesh potatoes, 3 cups frozen vegetable medley
Cover the vegetables with the stock and place on the stove on medium heat. Add the salt, pepper, thyme and bay leaves and cover with a lid. Cook for 25 minutes or until the potatoes are cooked through.
900 ml vegetable stock, ½ tsp salt, ¼ tsp pepper, ½ tsp thyme, 2 bay leaves
Lower the heat to a simmer, stir in the cream, and cook for another 5 minutes.
¼ to 1/3 cup heavy cream
In the meantime, wash and chop the fresh parsley.
1 tbsp fresh parsley
Once the soup is done cooking, remove the bay leaves and add the parsley to the soup.
Serve topped with more fresh parsley.