In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion, chopped celery, and chopped parsnips, sautéing them for about 5 minutes, until the onion is translucent and the vegetables are softened.

Stir in 3 minced garlic cloves, and continue to sauté for another minute.

Pour in 4 cups of vegetable broth, and bring the mixture to a boil. Reduce heat to low and let it simmer for about 5 minutes.

Incorporate 4 cups of cauliflower florets, 2 bay leaves, and 1 teaspoon of dried thyme, along with salt and pepper to taste. Cover and simmer for 15-20 minutes, or until the cauliflower is tender.

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

Stir in 1 cup of heavy cream. Heat through over low for about 3 minutes.

Ladle the Creamy Cauliflower Chowder into bowls, garnish with freshly chopped parsley and crumbled bacon if desired.